Being slightly bored with the normal options for cooking chicken breasts, I decided to try something a bit different - a chicken scaloppine. I've had this type of dish at restaurants, but never tried to make it myself. The recipe is from Cucina Rustica - Herbed Chicken Scallops with Tomato and Arugula Salad.
Scaloppine di Pollo con Salsa Cruda
2 whole chicken breasts, boned, skinned and split
1 cup bread crumbs
1 T fresh rosemary (or about 1.5 T dried Penzey's Rosemary)
Salt & Pepper
Olive oil for frying
5-6 Roma tomatoes (I used some yellow ones that I had canned)
1/4 cup chopped arugula
2 T EVOO
Pound chicken breasts to flatten slightly. Beat eggs in a small shallow bowl. Mix bread crumbs, rosemary, and salt and pepper to taste in larger bowl. Pour enough olive oil in a medium-sized frying pan to measure 1/4 inch up the side of the pan. Heat oil until hot, but not smoking. Dip the chicken breasts in the beaten egg and let the excess drain off. Coat with bread crumbs, shaking off the excess. Saute chicken in olive oil until golden on both sides, about 4-5 minutes. Transfer to paper towels and let drain. Combine the tomatoes and arugula with the EVOO and arrange on plate. Top with chicken breasts and serve.
I liked this recipe quite a bit. Nate liked the flavor and crust on the chicken but said the yellow tomatoes were too sweet for his liking, and he could have used a bit more substantial side dish. I think I'm going to try this again for the chicken, as it was a light crust that was very flavorful.