PICKLED-PEACH AND MOZZARELLA SALAD WITH FRIED CHICKEN CUTLETS
Perfect simple dinners with our fried chicken cutlets, topped with mozzarella, sweet pickled peach, and bocconcini salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Cut each chicken breast horizontally almost completely through, leaving one side intact. Open up like a book. Cover with plastic wrap and pound to an even 1/4 inch thick.
- Whisk eggs in a shallow dish; season with salt and pepper. Put flour in another dish, season with salt and pepper, and whisk to combine. Heat 1 inch safflower oil in a large straight-sided skillet over medium-high until a thermometer registers 375 degrees (a bit of flour should sizzle immediately when dropped in).
- Working with one breast at a time, season chicken with salt and pepper, then dredge in flour mixture, tapping off excess. Dip in eggs, letting excess drip off, then coat again in flour mixture. Immediately place in hot oil and cook until golden brown, about 1 1/2 minutes a side. Remove with tongs and let drain on paper towels. Season with salt. Repeat with remaining chicken, adjusting heat as necessary to maintain oil temperature.
- Toss together peaches, brine, bocconcini, and olive oil in a medium bowl. Season with salt and pepper. To serve, top cutlets with peach mixture and arugula, sprinkle with basil, and drizzle with more olive oil and more brine.
OVEN FRIED CHICKEN BREAST CUTLETS
This recipe is one of my favorite comfort foods that is quick, easy, tasty, as well as healthy. It's from the April 04 issue of Southern Living. I like to use the even cook frozen chicken breasts from Sam's Club. Enjoy!
Provided by Melissa Spangler
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together first 5 ingredients in a medium bowl. Combine cracker crumbs and cheese in a shallow bowl.
- Dip chicken in butter mixture; dredge in cracker crumb mixture. Place on an aluminum foil-lined baking sheet.
- Bake at 400 degrees for 25-30 minutes or until the chicken is brown and done. Garnish, if desired.
Nutrition Facts : Calories 370.9, Fat 27.2, SaturatedFat 16.8, Cholesterol 72, Sodium 586.4, Carbohydrate 24.2, Fiber 0.9, Sugar 0.3, Protein 7.9
CHICKEN SALAD SANDWICHES WITH PICKLED VEGETABLES
Provided by Mary Klonowski
Categories Sandwich Chicken Herb Poultry Vegetable No-Cook Picnic Mayonnaise Fall Summer Poker/Game Night Party Lettuce Bon Appétit
Yield Makes 4 sandwiches
Number Of Ingredients 8
Steps:
- Combine chicken and next 5 ingredients in medium bowl; stir to blend well. Season salad with salt and pepper. Place 1 bread slice on each of 4 plates. Top each slice with 1/4 of chicken salad, lettuce leaf and second bread slice.
PEACH, MOZZARELLA, AND BASIL SALAD
Wonderful summer salad. From Real Simple magazine. Enjoyable change from using tomato with mozzarella.
Provided by SaucyCook
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
- In a large bowl, combine the peaches, basil, and mozzarella.
- Drizzle with the oil, sprinkle with salt and pepper, and toss.
- (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.
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