For the vinaigrette:

• 5 tbsp fresh lemon juice
• 2.5 tsp Dijon or coarsely ground mustard
• 1/3 c olive oil
• 1 – 2 shallots, very thinly sliced or minced
• 1 clove of minced garlic OR 1/2 tsp garlic powder
• salt and freshly ground black pepper

 

For the salad:

• 1 Bag of Italian Blend (Arugula and Radicchio) Salad
• 1 pint cherry or grape tomatoes, cut in half
• 10 basil leaves, thinly sliced for garnish
• Optional: red chili flakes

 

For the chicken:

• 4 skinless, boneless chicken breasts, pounded to approximately 1/4 inch thickness between two pieces of wax paper
• 1 1/3 c all-purpose flour
• 3 large eggs, lightly beaten
• 2 c dry bread crumbs (I use Italian Seasoned ones)
• salt and freshly ground black pepper
• 1/3 c oil for sautéing (canola works best)

Preheat oven 200 degrees to keep the chicken warm.

Whisk the Dijon mustard and the lemon juice together in a medium size bowl. Slowly whisk in the olive oil until emulsified, and then add the shallots and garlic. Add the salt and pepper to taste. Set aside.

Place the flour, the eggs and the breadcrumbs in three separate shallow bowls, season with salt and pepper. Season the chicken breasts with salt and pepper on both sides. Dredge chicken breasts in flour, tap off excess, then dip in the egg letting any excess drip off and then finally dredge in the breadcrumbs. 

Heat 1/3 cup of oil in a large sauté pan until the oil just begins to shimmer. Place breaded chicken in the heated oil, working in batches so you don’t overcrowd the pan, sautéing just until just golden brown on both sides (approximately 4 minutes per side). Remove from pan and place on a plate lined with paper towels to absorb any excess oil. Then place chicken breasts in the warm oven while you cook the next batch.

To serve, transfer each chicken breast to a dinner plate, place ¼ of the Italian blend salad and tomatoes on top of each breast, sprinkle with the basil strips (and red chili flakes for heat, if desired), and then drizzle the vinaigrette on top.

Makes 4 servings