Ingredients
8 Chicken cutlets (about 1 and half pounds total)
2 large eggs
1 1/2 cup Panko Bread Crumbs
6 tbsp Olive oil
1 tsp Honey
1 tsp Dijon mustard
1 tbsp Red Wine Vinegar
1 small Head of Radicchio
1 Pear
1 Kosher Salt
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Season the chicken with salt and pepper. (For a variation on the seasonings, I use Kosher salt and one of the McCormick seasoning blends. "Sicilian" is my favorite for breaded chicken cutlet). Place the eggs bread crumbs in separate shallow bowls. Dip the chicken cutlets in the eggs, shaking off any excess, then coat with seasoned bread crumbs, pressing gently to make sure the crumbs adhere to the cutlets. Heat 2 Tablespoons of the oil in a large skillet over medium-high heat. Cook the cutlets in two batches until golden brown and cooked through, 2-3 minutes per side, adding 2 more tablespoons of oil for second batch. In a large bowl, whisk together the mustard, honey, vinegar and remaining 2 tablespoons of oil and a pinch of salt and pepper. Core the pear and slice the remaining fruit thinly. Tear leaves of radicchio. Toss the pear slices and radicchio in bowl with dressing. Serve wth chicken.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking