Italian Chicken Cutlets and Arugula Salad

This is an awesome quick and simple weekday meal. Easy to expand for a crowd too.

2 Boneless Skinless Chicken Breasts

2 Eggs

Breadcrumbs

Flour

Shredded Parmesan Cheese

Salt and Pepper

Olive Oil

Balsamic Vinegar

Dijon Mustard

Packet of Splenda

Baby Arugala

Put the chicken in a big plastic bag or wrap in plastic wrap and pound it thin with your fists/pan/whatever’s handy

Crack the 2 eggs into a bowl. Pour about a cup of breadcrumbs and a couple handfuls of parmesan onto a plate and set them up side by side.

Rub some flour on both sides of the chicken cutlets, then dip them in the egg, then dredge them in the breadcrumb/cheese mixture.

Heat up some olive oil in a pan and fry the chicken until it’s nice and brown and cooked through. About 4-5 minutes a side.

While the chicken is cooking, make the salad. mix 2 parts oil, 1 or so parts vinegar, a spoonful of Dijon and half a packet of Splenda and toss with the arugula.

Plate and serve!

One of the things I love about summer in Seaside Park is the nightly ritual of going to the fish market and the vegetable stand, then making a meal out of whatever looks the freshest. Clean, simple food on the grill is absolutely spectacular. I made this snapper recipe with my dad a few nights ago, I also think it would make crazy good fish tacos.

2 good sized red snapper Fillets

For the vinaigrette:

3tbs olive oil

Juice of 1 lime

1tbs chopped cilantro

Clove or 2 Minced Garlic

¼ tsp each of Oregano, Cumin, and Sea Salt

pinch of Cayenne Pepper

1 Red onion sliced

2 bell peppers sliced

1 lime

Whisk together all the vinaigrette ingredients

Sautee the veggies with half of the vinaigrette until the onions get soft and brown

Rub the Snapper fillets with olive oil, salt and pepper and grill, skin side down, until the fish is opaque throughout. Baste with the remaining sauce during the last 5 minutes or so.

While you’re basting, slice a lime in half and grill, flesh side down, until there are nice grill marks and the lime heats up.

When the fish is done, slide a spatula between the skin and the fish, leaving the skin on the grill, and plate the fish with the veggies and grilled lime.

*Adapted from “Weber’s Big Book of Grilling”