Yields:
4
Total Time:
25 mins
Jump to recipeSalty cheese, sweet pear and crispy chicken make this salad a serious winner.
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Ingredients
- 10 oz. arugula
- 1 Garlic clove, minced
- 1 Tbsp. Dijon mustard
- 1/4 cup cider vinegar
- kosher salt
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 cups panko breadcrumbs
- 2 eggs
- 2 cups flour
- 4 chicken breasts, pounded to 1/2-inch thickness
- 2 Tbsp. butter
- 2 pears, cored and sliced
- 2 oz. blue cheese, crumbled
- 1 cup pecans
Directions
- Step 1Wash arugula and chill before serving. Meanwhile, in a small jar, combine garlic, mustard, vinegar, 1 tsp. salt, 1/2 tsp. pepper and oil. Shake vigorously and keep in fridge till ready to serve.
- Step 2Prepare station to bread chicken cutlets using 3 medium bowls. One bowl for breadcrumbs, another bowl for mixture of eggs and 1 tbsp. water, and one bowl for flour. Season chicken generously with salt and pepper. Add each piece of chicken to flour till fully coated and shake off excess, then dip into egg mixture and lastly coat in breadcrumbs. Repeat steps for each chicken cutlet and set aside.
- Step 3In a large skillet, heat 1 tbsp. butter and 1 tbsp. olive oil over medium-high heat. Add 2 pieces of chicken and fry till golden brown, 3 to 4 minutes per side. Place on plate lined with paper towels and immediately season with salt and pepper while it's still warm. Add another tbsp. butter and olive oil and repeat for last two pieces of chicken. Let chicken rest for 5 minutes and then slice into 1/2 pieces.
- Step 4In a large platter, arrange salad with bed of arugula, pears, blue cheese and pecans. Top with slices of chicken and drizzle with dressing.
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