Chicken "Schnitzel" with Arugula Salad
| Yield: | 1 Servings |
| Categories: |
| 2 | Skinless half chicken breasts, with wing bone attached | |
| Flour seasoned with salt and pepper, for dredging | ||
| 1 | Egg, beaten lightly | |
| 3/4 | c | Fine fresh bread crumbs |
| 1/4 | c | Freshly grated parmesan cheese |
| 1 | lg | Garlic clove, quartered |
| 1/4 | c | Vegetable oil |
| 1 | tb | Unsalted butter |
| FOR THE SALAD | ||
| 1 | tb | White wine vinegar |
| 1 | ts | Dijon-style mustard |
| 1/8 | ts | Dried thyme, crumbled |
| 2 | tb | Olive oil |
| 2 | c | Loosely packed arugula or watercress, washed well and sprigs, spun dry |
| 4 | Cherry tomatoes, quartered | |
| 1 | tb | Grated carrot |
| 2 | Lemon wedges, for garnish |
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