Crispy chicken and blue cheese salad
Delight in a delicious blend of crispy chicken and tangy blue cheese atop a fresh salad. Perfect for a flavorful and satisfying meal.
Ingredients:
- 2 large eggs
- ⅔ cup plain dry bread crumbs
- ¾ teaspoon kosher salt, divided
- 4 4-oz. chicken breast cutlets, patted dry
- ½ cup olive oil, divided
- 1 ½ tablespoons fresh lemon juice (from 1 lemon)
- ¾ teaspoon Dijon mustard
- ¾ teaspoon honey
- 110g baby arugula (4 cups packed)
- 110g blue cheese (such as Stilton), crumbled (about 1 cup)
Instructions:
- Break the eggs into a flat dish and whisk using a fork. In another shallow dish, mix bread crumbs with a quarter teaspoon of salt. Take one cutlet at a time, dip it into the beaten eggs making sure it's fully coated, then let any excess drip off. Place the cutlet into the bread crumb mixture, coat it well by pressing gently. Move the coated cutlets to a large plate.
- Position a wire rack in a baking sheet with raised edges. Heat up three tablespoons of oil in a large frying pan over medium-high heat. Place two cutlets in the skillet; cook for about 3 minutes per side, turning once, until they turn a deep golden brown. Transfer the cooked cutlets to the wire rack, season them with an eighth teaspoon of salt. Lower the heat to medium. Repeat the process with another three tablespoons of oil, the rest of the cutlets, and an eighth teaspoon of salt.
- Beat together lemon juice, mustard, honey, and the remaining quarter teaspoon of salt in a big bowl. Gradually stir in the other two tablespoons of oil until the mixture is smooth and well-mixed. Add arugula and cheese to the bowl; toss them gently to coat lightly. Cut the cutlets into slices and serve them on top of the salad.
Summary:
- Calories: 2454 kcal
- Fat: 173 g
- Protein: 156 g
- Carbs: 66 g
- Potassium: 2591 mg
- Magnesium: 258 mg