Monday, August 13, 2012

Crispy Chicken Cutlets with a Heap of Spring Salad

This is a pretty girly salad.  Wait; what?!  All salads are pretty girly?  OK, I'll concede that one.  Regardless, every now and then I make meal-sized salads for dinner.  They're healthy, one-dish meals (usually), and they typically cut down on the cooking for those evenings when I'm just not in the mood.  I loved this salad; my husband hated it.  No, not disliked; he hated it!  As in left the entire salad on his plate, only ate the chicken, and then raided the fridge for something more testosterone friendly.  Sorry Hubs!  This salad would be perfect to serve at a Ladies Luncheon, though!

For the chicken:
1 1/2 pounds boneless, thin-sliced chicken breasts
1/2 cup well-shaken buttermilk
2 large eggs
salt and freshly ground black pepper
2 cups Panko
1/2 cup whole wheat flour
canola oil, for sauteing

For the salad:
6 handfuls arugula, washed and drained
1/4 cup fresh parsley leaves
1/4 cup chopped fresh dill
1 or 2 shallots, thinly sliced
1/4 cup blue cheese crumbles
salt and freshly ground black pepper
1 cup Buttermilk Green Goddess Dressing (see below)
1/4 cup shredded Parmesan

For the dressing:
1/2 cup well-shaken buttermilk
1/4 cup mayonnaise
1 small cucumber, peeled and chopped
2 tablespoons fresh chives
2 tablespoons fresh tarragon
2 teaspoons Dijon mustard
Juice of 1/2 a lime
5 fresh basil leaves
Salt and freshly ground black pepper

Make the dressing.  Combine all ingredients in a blender and pulse until smooth.  Set aside (any leftover dressing can be stored in the fridge for about two weeks).

Make the chicken.  Rinse the chicken and pat dry with paper towels.  Whisk the buttermilk and eggs along with a pinch of salt in a shallow bowl.  Place the bread crumbs and flour in two separate bowls, season each with salt and pepper, and stir to mix.

Pour canola oil about 1/4-inch deep into a large skillet and place over medium-high heat until sizzling hot.  While the oil heats, dredge the chicken in flour, then in the buttermilk mixture, and finally in  the Panko mixture, ensuring each piece is evenly coated on both sides and patting so Panko adheres.

Working in batches to avoid overcrowding the skillet, place the chicken in the hot oil and fry for 3-4 minutes per side, until golden brown and cooked through.  Drain and season with additional salt and pepper to taste.

Assemble the salads.  Combine the arugula, parsley, and dill in a large bowl.  Season with salt and pepper and toss to mix.  Divide the mixture evenly between serving plates, arrange shallots and blue cheese over greens.  Top each salad with a warm chicken breast.  Drizzle with dressing and sprinkle Parmesan over all.

Serves 4-6.

Recipe adapted from Southern Kitchen by Sara Foster.

1 comment:

  1. Oh no, that's a pretty funny story about your husband! But it sounds like and absolutely delicious salad to me, especially that dressing! Thanks for sharing this with Summer Salad Sundays.