Pickled Peach And Mozzarella Salad With Fried Chicken Cutlets Recipes

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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



Pickled-Peach and Mozzarella Salad with Fried Chicken Cutlets image

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.

4 boneless, skinless chicken-breast halves
2 large eggs
Coarse salt and freshly ground pepper
1/2 cup all-purpose flour
Safflower oil, for frying (about 4 cups)
4 Sweet-Pickled Peaches halves, cut into 1/2-inch-wedges, plus 1 tablespoon brine and more brine for serving
5 ounces (1 cup) small mozzarella balls (bocconcini)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Arugula, for serving
1/4 cup small fresh basil leaves, for serving

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



Oven Fried Chicken Breast Cutlets image

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

1/2 cup butter or 1/2 cup margarine, melted
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup round buttery cracker crumb (about 44 crackers)
1/2 cup grated parmesan cheese
4 chicken cutlets (about 1 1/4 lbs)
chopped fresh parsley

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



Chicken Salad Sandwiches with Pickled Vegetables image

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.

2 1/2 cups diced cooked chicken (from purchased roast chicken)
1 cup chopped drained spicy giardiniera from jar
1/2 cup mayonnaise
1/4 cup (packed) chopped fresh basil
1 tablespoon giardiniera juices
1 teaspoon dried salad herbs
8 slices egg bread, toasted
4 Boston lettuce leaves

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



Peach, Mozzarella, and Basil Salad image

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.

3 ripe peaches (peeled, if desired)
1 cup fresh basil leaf, torn
8 ounces fresh mozzarella cheese, cut into 1 inch chunks
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

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