In my home, chicken parmesan has always been a staple dish. Although I adore the classic dish, there are so many creative ways to use chicken, tomato sauce, and cheese that I decided to play around with the idea and create a salad instead!
Ingredients:
- FOR THE CHICKEN
- 1 c. all-purpose flour
- 2 tsp. garlic powder, divided
- 2 tsp. kosher salt, divided
- Black pepper, to taste
- 4 large eggs
- 2 c. panko
- 1/4 c. grated pecorino or parmesan cheese
- 3 skinless, boneless chicken breasts, halved horizontally (or 6 cutlets)
- Vegetable oil, for frying
- See Nutritional Information
- FOR THE SALAD:
- 2 pt. cherry tomatoes
- 3 garlic cloves, lightly smashed
- 5 Tbsp. olive oil, divided
- 1/2 tsp. kosher salt, plus more to taste
- Juice of 1 lemon
- 2 Tbsp. pesto
- Black pepper, to taste
- 1 (5-oz.) container arugula
- 1 c. torn fresh mozzarella
Instructions:
Step No.01
Turn the oven on to 425°F. To make the chicken, combine the flour, one teaspoon each of garlic powder, salt, and pepper in a shallow dish. Beat the eggs in a second shallow bowl. Mix the panko, pecorino, 1 teaspoon salt, 1 teaspoon garlic powder, and a few grinds of pepper in a third dish.
Step No.02
To make the salad, combine the tomatoes, garlic, two tablespoons olive oil, and salt in a small baking dish. Roast for about 18 minutes, or until the garlic and tomatoes are mushy.
Step No.03
In the interim, prepare the dressing: Combine the lemon juice, pesto, and the remaining 3 tablespoons of olive oil in a big bowl. Add pepper and salt for seasoning.
Step No.04
Pour ½ inch of vegetable oil into a high-sided skillet and place it over medium heat. Each chicken piece should be coated in flour mixture, dipped in eggs, allowing excess to drop off, and then coated in panko mixture, pressing to coat both sides, while the oil is heating. Fry the chicken in batches for 3 to 5 minutes on each side, or until it is golden brown on the exterior and no longer pink in the center. Transfer to a plate lined with paper towels.
Step No.05
In the baking dish, mash the tomatoes and garlic gently. Toss the arugula to coat it with the dressing in the bowl, then distribute it among the bowls. After slicing, add the mozzarella, tomato mixture, and chicken to the bowls. Pour over any leftover dressing.
Full Recipes:https://www.thepioneerwoman.com/food-cooking/recipes/a45358750/chicken-parm-salad-recipe/