Categories: Meals

Ingredients

• 4 chicken breasts
• Salt and pepper
• 3/4 cup flour
• 3 large eggs
• 1/4 cup milk
• 2 tbsp. plus 1 tsp Dijon
• 1 1/4 cups dried breadcrumbs
• 1 tsp each granulated garlic and granulated onion
• 1/4 tsp fresh grated nutmeg
• Oil, for frying
• 3 tbsp. olive oil
• 2 tbsp. grated shallot
• 1 lemon--1/2 juiced, 1/2 cut into 4 wedges
• 1 tbsp. apple cider vinegar
• 1 tbsp. fresh thyme leaves, chopped
• 1 tsp honey
• 1 small head frisee, trimmed, leaves separated
• 1 head endive, thinly sliced
• 1 small apple--quartered, cored and thinly sliced (skin on)
• 2 large red radishes, cut into matchsticks

Directions

1. Cut each chicken breast horizontally, almost in half. Open like a book and place between 2 sheets of plastic wrap. Using the flat side of a mallet, pound the chicken to 1/4 inch thick; season with salt and pepper.

2. In a shallow bowl, place the flour. In another shallot bowl, beat the eggs, milk and 2 tbsp. Dijon. In a third shallow bowl, mix the breadcrumbs, granulated garlic, granulated onion, and nutmeg. Working in batches, dredge the chicken in the flour and shake off any excess. Add the chicken to the eggs and turn until coated, letting any excess egg drip back into the bowl. Pat the cutlets firmly into the breadcrumbs.

3. Set a wire rack inside a rimmed baking sheet. In a large skillet, heat about 1/4 inch of the frying oil over medium to medium-high. Working in batches, cook the cutlets, turning once, until deep golden and crispy, 5-6 minutes. Transfer the cutlets to the wire rack.

4. In a large bowl, whisk the olive oil, shallot, lemon juice, vinegar, thyme, honey and the remaining 1 tsp Dijon. Toss with the frisee, endive, apple and radishes; season the salad.

5. Top the cutlets with the salad. Serve with the lemon wedges.

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