True story: the only reason I didn’t post our Meatless Monday dinner last night was that I fell asleep early. Like, early-early. That literally never happens and I’m still wondering if maybe I’m suddenly narcoleptic. But anyway, you’ll just have to wait a week for that one. Onwards.
This dinner sounds and presents fancy, but takes no time to pull together. It is simple, quick, beautiful, and undeniably delicious. Just a few ingredients and a little prep and you can plate this light, simple, lovely dinner for your family, even at the end of a busy day. Here you go.
WHAT YOU NEED
for the salad
* arugula and baby spinach
* 1 1/2 Persian cucumbers, chopped
* handful of grape tomatoes, halved
* juice of half a lemon
* olive oil
* lemon pepper
* 1 ball burrata
for the chicken
* 1-1 1/2lb thin-sliced chicken breasts (or regular chicken breasts pounded thin by hand)
* 2 eggs, beaten
* ~1/4C+ Panko breadcrumbs
* ~1/4C+ grated Parmesan cheese
* olive oil
* lemon wedges for serving
WHAT TO DO
Prepare your salad by adding all of the ingredients besides the burrata to a bowl and mixing to combine. Place the burrata in the center of the bowl for serving. Set aside.
Heat about 2 tablespoons or so of olive oil in a pan over medium heat. Prepare your beaten eggs in a bowl, and in a shallow dish mix together some Panko with some Parmesan cheese – about equal parts. I completely eyeball this, but I’d guess about 1/4 cup or so of each. Better to underestimate and have to add more than to overestimate and have to waste any Panko and Parmesan.
Coat each chicken breast first in the egg and then in the Panko-Parmesan mixture, then place into the oil to fry lightly, about 3-4 minutes per side or until cooked through. With thin-cut breasts, really watch your time. They’ll cook quickly and you don’t want the meat to become dry, but you do want the crust to be golden, which is why I keep the stove temp no higher than medium.
When your chicken is done, slice each breast into strips.
Serve a nice helping of salad, breaking the burrata up as you serve, then top with the sliced chicken breast. Squeeze a little lemon over the top and you’re done. Faux fancy!