Last Night's Salad
Had another salad last night ...
4 very thin Chicken Cutlets 1 egg 1/2 cup bread crumbs 1 palmful of grated pecorino romano 1/2 teaspoon garlic powder salt & pepper to taste 1/2 cup olive oil 1 large bowl washed baby romaine mix 1/2 pint of grape/small sweets tomatoes, halved Block of good Parmesan cheese, for shaving Favorite Vinaigrette, homemade or store bought, either is fine
Make egg wash by whisking cracked egg with a teaspoon of water. Prepare breading by mixing breadcrumbs, pecorino, garlic powder, salt & pepper with hands or fork. Rinse chicken in water, dip in egg and bread in crumb mixture. Heat olive oil in frying pan, until crackling. Cook chicken through, making sure both sides are crispy. (If you're paranoid like me or if your chicken is a tad thick, finish for 10 minutes in 350 degree oven.)
Put chicken aside, but don't cover. (The steam will make the coating fall off.)
Toss salad greens with vinaigrette and halved grape tomatoes. (Use the grape or small sweets ... the big tomatoes are usually tasteless and gassed and all that. If you have ripe homegrown, those would probably be okay, but why wait until August?)
Place serving of salad on plate. Lay a chicken cutlet across it and garnish with shavings of a very good parmasan, or, if in a pinch, a dash more pecorino. Can be served with lemon wedges for extra zip.
Serves four and surprisingly filling. Good for ya too!