Lemony Crispy Chicken Cutlets and Roasted Tomato Salad with Pine Nuts and Blue Cheese
- 6 plum tomatoes, cut in half lengthwise
- Extra-virgin olive oil (EVOO), for drizzling
- 1/2 tablespoon fresh thyme leaves, chopped
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 1/4 cup pine nuts
- 1/2 cup all-purpose flour
- 2 cups Italian bread crumbs
- Zest and juice of 1 lemon, plus 1 lemon cut into wedges
- 2 eggs
- Vegetable oil, for shallow frying
- 2 pounds thin chicken cutlets
- 1 sack (12 ounces) baby spinach or 3/4 pound from bulk bins, washed and patted dry
- 3/4 cup crumbled blue cheese
- Preheat the oven to 375F.
- Toss the tomatoes with a little drizzle of EVOO and season with the thyme, garlic, salt, and pepper.
- Arrange the seasoned tomatoes on a rimmed cookie sheet and roast for 20 minutes.
- Preheat a small skillet over medium heat.
- Add the pine nuts and toast, stirring and tossing frequently, until lightly golden.
- Or you can toast the pine nuts in the oven on a rimmed cookie sheet until golden all over, about 10 minutes.
- Reserve the nuts.
- Place the flour in a shallow dish.
- In another shallow dish combine the bread crumbs and lemon zest.
- Beat the eggs in a separate shallow dish with a splash of water.
- Heat a thin layer of vegetable oil in a large skillet over medium to medium-high heat.
- Season the cutlets with salt and pepper on both sides and turn lightly in the flour.
- Coat the cutlets in the egg mixture, then in the breading, and add to the hot oil.
- Cook the cutlets in a single layer, in 2 batches if necessary, for 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned.
- Remove the roasted tomatoes from the oven and coarsely chop, then transfer to a salad bowl.
- Add the baby spinach, the lemon juice, a drizzle of EVOO, the reserved toasted pine nuts, salt, and pepper.
- Toss together and let the heat of the tomatoes slightly wilt the spinach.
- Serve the chicken cutlets with a generous portion of the roasted tomato salad; sprinkle the salad with the crumbled blue cheese.
- Arrange lemon wedges alongside.
tomatoes, extravirgin olive oil, thyme, garlic, salt, pine nuts, allpurpose, italian bread, lemon, eggs, vegetable oil, thin chicken, sack, blue cheese
Taken from www.epicurious.com/recipes/food/views/lemony-crispy-chicken-cutlets-and-roasted-tomato-salad-with-pine-nuts-and-blue-cheese-374316 (may not work)