1 cup freshly grated Parmesan cheese or Pecorino Romano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs
4 boneless, skinless chicken breast halves
Olive oil, for frying
Artichoke Salad
1 cup (about 2 jars) store-bought marinated artichoke hearts, drained
3 plum tomatoes, cut into thin rounds
1/2 cup sliced and pitted kalamata olives
1/4 cup tightly packed basil leaves, thinly sliced
1 teaspoon minced garlic
1/4 cup extra-virgin olive oil
Juice of 1/2 lemon
1/2 teaspoon red wine vinegar
1/2 teaspoon freshly ground black pepper
Directions:
Prepare the salad:
Combine the artichoke hearts, tomatoes, olives, basil, garlic, olive oil,
lemon juice, vinegar and pepper in a nonreactive bowl, and toss to combine. Cover and
refrigerate for one hour to allow the flavors to blend. Bring to room temperature before serving.
Prepare the chicken:
Combine the bread crumbs, cheese, salt and pepper in a mixing bowl.
Whisk the eggs in a separate bowl. Dip each chicken breast half in the eggs and then in the bread
crumb mixture.
In a large skillet over medium heat, heat 1/4 inch of olive oil until it ripples. Add the
chicken breasts and saute until golden brown and cooked through, about six minutes on each
side. Drain on paper towels. Serve hot, topped with the artichoke salad.
