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Ingredients
- 6 sm Chicken breasts
- 2 c. 1% lowfat milk
- 4 c. Sifted all-purpose flour
- 4 x Large eggs
- 6 c. Unseasoned bread crumbs
- 3 bn Arugula, clean and dry
- 6 sm Vine ripe tomatoes
- 1 med Red onion
- 24 slc Parmesan cheese
- 1/4 c. Extra-virgin extra virgin olive oil
- 3 Tbsp. Balsamic vinegar
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 1 tsp Butter Salt, to season
Directions
- In separate dishes, place lowfat milk, flour, beaten Large eggs and bread crumbs. Dip chicken breast consecutively following the above order.
- In a large frying pan heat the extra virgin olive oil just till it starts to smoke.
- Quickly add in the butter. Place the meat in the pan and lower the flame till the chicken is sizzling (cooking not burning). Cook the chicken for three to five min a side according to the thickness of the breast. Once you turn the chicken over you can increase the flame so the other side of the chicken will cook quickly without burning the bread crumbs. Top the chicken with arugula, tomatoes, onion, parmesan cheese, extra virgin olive oil and vinegar.
- Notes: Mark Straussman is the chef for two celebrated Italian restaurants, Campagna and Fred's, both located in New York City.
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