Crunchy Chicken
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Recipe type: Main Dish
Serves: 6
Ingredients
- 8 thin chicken cutlets (about 1½ pounds total)
- 2 large eggs, beaten
- ½ cup flour
- 1½ cups panko
- ¼ cup grated Parmesan cheese
- 6 TBLS TwoGirlsGourmet Shallot Oil, divided
- 6 TBLS canola oil, divided
- 1 5-oz bag of arugula
- ¼ cup extra-virgin olive oil
- ½ lemon, juiced
- Salt and freshly ground black pepper
Instructions
- In a shallow dish, whisk eggs with salt and pepper
- In another shallow dish, season flour with salt and pepper
- In a third shallow dish, combine panko and Parmesan cheese and season with pepper
- Place each breast in between layers of plastic wrap and with the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Season both sides with salt and pepper.
- Coat each cutlet in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in panko, pressing to adhere.
- In a large skillet, heat 3 TBLS each of Shallot Oil and canola oil over medium high heat
- Working in batches, place cutlets in skillet and brown on both sides, about 4 minutes per side. Add 2 TBLS each of the Shallot Oil and canola oil for each new batch.
- Combine lemon, olive oil, and salt and pepper to taste in a bowel and toss with Arugula
- Place chicken on serving plates and top each with a handful of Arugula
- Using tongs, twirl spaghetti dressed in Red Sauce (see recipe below), placing it next to the chicken. Sprinkle pasta with Parmesan.
Spaghetti in Red Sauce
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Recipe type: Side Dish
Serves: 6
Ingredients
- 2 28-oz cans tomatoes
- ½ cup extra-virgin olive oil, divided
- 2 TBLS TwoGirlsGourmet Shallot Oil
- 1 onion, diced
- 5 garlic cloves, smashed
- 1 bunch fresh basil
- 1 lb Spaghetti
- Salt and freshly ground black pepper
Instructions
- In a food processor, puree tomatoes to a smooth consistency
- In a large saucepan, heat 2 TBLS each of Shallot Oil and olive oil over medium-high heat
- Add the onion and cook until soft, 5 to 8 minutes, stirring occasionally
- Add the garlic and cook another 2 minutes, stirring ocassionally
- Add the pureed tomatoes and season with salt and pepper
- Add the basil and simmer sauce for 15 minutes, stirring occasionally
- Remove basil and discard. Stir remaining olive oil into sauce to make a fluid, almost creamy consistency.
- Meanwhile, cook pasta in boiling, salted water until al dente. Drain.
- Combine sauce and pasta in a large bowel
- Using tongs, twirl dressed spaghetti onto plates and sprinkle with parmesan cheese
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