With fall well underway we aren’t quite ready to say goodbye to brighter, lighter dishes just yet. Our variation on this classic Italian dish uses lemon zest in the breading for more flavor and arugula in the salad for a nice, peppery counterpoint. Canned and frozen veggies, while not always ideal, reduce the time it takes to get from the stove to your mouth. We figured you’d be ok with that.
Equipment Needed: Frying Pan, 3 Plates, Spatula, Chef’s Knife, Cutting Board, Bowl, Colander, Fork, Microplane, Paper Towels
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Chardonnay, Viognier, Sauvignon Blanc, Pinot Grigio
Suggested Beer Pairing: Pilsner, Lager, Lighter Ales
- 4 boneless skinless chicken breasts ($5.99/lb)
- 3 eggs ($2.50/dozen)
- 3 lemons ($0.50/each)
- 2 cloves garlic ($2.99/lb)
- 4-6 C flour, divided ($1.89/2 lb bag)
- 10 oz frozen peas ($1/package)
- 1 can artichoke hearts ($3/13.75 oz)
- 1/4lb arugula ($3.89/5 oz)
- 2 TBSP white vinegar ($1.99/32 oz)
- Capers ($2/3 oz jar)
- Extra virgin olive oil ($9.99/34 oz bottle)
- Wash and drain the arugula. Drain the can of artichoke hearts and cut them into quarters. Mince your garlic and set these three ingredients aside.
- Wash and trim the chicken breasts and cut each one in half horizontally (like you were trying to butterfly them and went too far). If you really wanna put the effort in you can take a meat tenderizer and pound them thin, but this is quicker, easier and less messy.
- Crack your eggs into a bowl, add a splash of water and whisk thoroughly. Put equal amounts of flour on two plates and arrange them flour plate, egg bowl, flour plate.
- In the second flour plate add about two tablespoons of pepper and, using your microplane, grate in the skin of two lemons (congrats, you’ve just zested something). Make sure you stop when you start to see white, otherwise things will get bitter. Stir the flour, pepper and lemon zest together so all three are evenly incorporated.
- Put the frying pan over medium heat and add about 1/4 inch of olive oil. Before you start dredging and frying take a third plate and put a couple of paper towels on it so you can drain the chicken a bit before serving.
- Dredge each chicken breast in this order: flour, egg, flour/lemon mix. Once you’ve coated as many pieces as will fit in the pan at once place them in gently to avoid splattering. Fry for about 4 minutes on each side until the flour crust is a golden brown with crispy bits.
- Once the chicken is cooked place it on the paper towels and immediately sprinkle with salt and squeeze a healthy dose of lemon juice on each piece. Add more olive oil to the pan to keep the level constant and repeat dredging, frying and flavoring until every piece is done. At this point you can either put a cover over the chicken or toss it in the oven at 200°F to keep it warm while you finish the salad.
- In the same pan re-coat the bottom with olive oil, add the garlic and cook it down for 2 minutes. Toss in the peas, artichoke hearts and vinegar and heat the whole mix until the peas are cooked through (about 5-8 minutes).
- On each serving plate add a bed of arugula, a couple scoops of the veggie mixture and place the chicken on top. Spoon about a tablespoon of capers over everything for a nice briny counterpoint.