Ingredients
- 2 cups canola oil
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 2 cups all-purpose flour
- 2 tablespoons seasoning salt
- 2 eggs, beaten
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes
- 1/4 cup sliced red onion
- Sweet Dijon vinaigrette, recipe follows
Directions
Heat the oil to 350 degrees F in a large saute pan over medium-high heat.
Season the chicken breasts with salt and pepper. Season the flour with some seasoning salt. Lightly dredge both sides of the chicken in the seasoned flour, and then dip in the egg wash, letting the excess drip off, and then dredge in the seasoned flour again. Place the breaded chicken in the saute pan and fry until crisp and golden brown.
In a large bowl, toss together the romaine, tomatoes, and red onions with some of the Sweet Dijon vinaigrette. Slice the fried chicken breasts and arrange on top of the salad.
Sweet Honey Dijon Vinaigrette:
1 teaspoon honey Dijon mustard
1/2 cup red wine vinegar
1 cup extra virgin olive oil
1 teaspoon sugar
Kosher salt and freshly ground black pepper
Combine the mustard and vinegar in a small bowl. Whisk the olive oil in a slow, steady stream. Season with sugar, salt, and pepper.
Yield: 4 servings
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By paige7793_8540703
ciceor, NY
on June 28, 2009
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Im 16 and cook all the time. I made this chicken for myself and followed the recipe exactly and it tasted awful. The chicken just tasted plain bad. I prefer using bread crumbs or matzo meal then frying the chicken. also i hate the tatse of "seasoned salt" its gross. i use a little paprika, curry powder, and chili powder along with salt and pepper. it sounds wired but its really good. mix that with half matzo meal and half bread crumbs, its delicious. but yeah. this was gross. i wouldnt recommend it
By edwards_latishi...
St. Petersburg, FL
on November 01, 2007
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Quick recipe and it is delicious. I recommend all to try it.
By squires_6135684
Ann Arbor, MI
on September 25, 2006
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Lots of flavors, I used a balsamic vinaigarette dressing and added Emeril's dijon mustard (which I really like.
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