Summary: Crispy, hot and spicy breaded chicken cutlets served with fresh arugula salad is delicious and easy to make appetizer.
Prep time and Cooking time (duration): 10 minutes
Number of servings (yield): 1
Get the Flash Player to see this player.
Ingredients for Chicken Paillard Jalapeno sauce Arugula Salad:
- ½ Fresh Jalapeno Pepper
- ½ Cup Bread Crumbs
- 2 Chicken Breasts
- 2 garlic cloves
- Salt
- Pepper
- Olive oil
- Arugula leaves
- 1 Tbsp. Balsamic Vinegar
- ½ Tsp. Volcanic Sea Salt
Get Ready To Work in “Real Time” to Make Chicken Paillard Jalapeno sauce Arugula Salad
Get out these items and utensils: Knife for chopping, food processor, mallet, and tong
Get from pantry: Salt, pepper, olive oil, volcanic sea salt, balsamic vinegar, bread crumbs, garlic
Get from refrigerator: Jalapeno Pepper, Chicken Breasts, and Arugula leaves
Pre-prepare the following:
- Cut and remove seeds from half Jalapeno
- Chop pepper and garlic
- Using plastic storage bag, place chicken breasts inside and pound flat using mallet.
Begin to cook with Chef Pellegrini:
- Add garlic and jalapeno to bread crumbs, and place into food processor.
- Turn on the food processor and mix every ingredient in it thoroughly
- Season chicken breasts with salt and pepper, and coating with olive oil so bread crumbs will stick
- Lay chicken breasts in bread crumb mixture until coated on both sides.
- Place chicken breasts on stove top grill, cooking only for a few minutes and flipping to prevent bread crumbs from burning.
Prepare Salad
- Put arugula leaves in a bowl.
- Pour balsamic vinegar.
- Pour olive oil on it.
- Sprinkle volcanic sea salt.
To Serve:
- Place chicken breasts on the serving plate.
- Put arugula salad on it.
- Pour 1 table spoon olive oil on it.
- Sprinkle volcanic sea salt on it.
Copyright © ChefLive Media, Inc. 2010.
Print This Post