In a large, deep, heavy-bottomed saute pan, heat the canola oil to 350 degrees F.
In a bowl, toss the chicken with flour. In a separate shallow bowl, beat the eggs with the milk, Parmigiano cheese, Pecorino cheese, basil, mint, chives, tarragon, marjoram, salt, and pepper. Pour the bread crumbs onto a deep dish. Shake the excess flour from the chicken and dredge the chicken in the beaten eggs then in the bread crumbs. Dip the chicken in the eggs a second time and then again in the bread crumbs.
Fry the chicken in the heated oil until golden brown, about 5 minutes on each side. Drain on paper towels and season lightly with salt. Serve with the dipping sauces and Simple Iceberg Salad.
Mix the creme fraiche, gorgonzola, cayenne pepper, paprika, and fresh chives in a bowl until they are smooth. There will still be some small chunks of gorgonzola.
In a mixing bowl, whisk the egg yolks with half of the oil and half of the lemon juice. Add the mustard and garlic. While whisking, add the remaining oil and lemon juice. When the texture is smooth and creamy, stir in the chives and sundried tomatoes. Season the aioli with salt, and pepper, to taste. Keep the aioli refrigerated until ready to serve.
In a small bowl, whisk together the oil, vinegar, salt, and pepper, to taste. Toss the shredded lettuce with the dressing just before serving.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Serena Palumbo