This is one of my favorite recipes I found and I can't wait to share it with you guys! After eating at Silver restaurant I was in love with their food and wanted to try to recreate some of it. My husband and I both enjoyed the lump crab salad with melon so I decided to put my own spin on something very similar.
Now, I am not the kind of person to eat just a salad for dinner so I started flipping through Eva's Kitchen (a present from my husband) and an amazing cookbook and I found a delicious lemon chicken recipe that I had to try. So this post turned into a salad and a chicken recipe.
The recipe is called Lemon Fried Chicken and it is from Eva Longoria's cookbook. It is a very simple recipe and it serves 6 to 8 servings. This is a nice twist on an everyday chicken entree.
For the recipe you will need:
2 1 1/4- pound packages thinly sliced chicken breast
4 large eggs
3 to 4 cups panko
1 cup vegetable oil or as needed
Kosher salt to taste
3 lemons, halved
First, place the chicken in a plastic bag and gently pound them until they are about 1/8 inch thick.
Then, put the eggs in one bowl and the panko in another bowl. Take one piece at a time and dip both sides in the egg bath and let the excess run of then coat both sides with the panko. Place the chicken on a baking sheet and do this process for the rest of the chicken.
Next, line a large platter with paper towels. In a large skillet over medium-high heat, heat the oil until shimmery and hot but not smoking. Place as many pieces of chicken as you can in the pan and fry until golden brown on both sides (2-3 minutes per side). Transfer chicken to the paper towel platter and sprinkle with salt and squeeze a generous amount of the lemon juice from the halved lemons on them. Repeat for remaining chicken and serve!
This chicken is very easy to prepare but it is so packed with flavor your mouth will water for more. This meal is perfect to throw together when you are entertaining or when you want to have a intimate dinner with your spouse. It paris well with almost anything but this salad I have paired it with takes the chicken to the next level.
This salad is called a prosciutto melon salad and I kind of made it up as I went but I am sure there are many salads like this out there.
For this salad you need:
1 bag of arugula
Olive oil
Honeydew (however much you want, I used about a quarter a melon)
Prosciutto (however much you want, I used about 1.5 oz)
Parmesan cheese to sprinkle over the top
For the dressing:
3 cups of Balsamic vinegar
First put the arugula in a bowl and drizzle with a little bit of olive oil.
Then add the melon, prosciutto, and sprinkle with the parmesan cheese.
For the dressing I reduced 3 cups of balsamic vinegar. This thickens the balsamic vinegar and gives it a sweeter taste. Just place the balsamic vinegar on the stove and bring it to a soft boil until the liquid reduces to 1/2 a cup.
Once you get your balsamic reduced dress your salad and sit down and eat this amazing meal you just created!
This meal is one of my favorites and my husband loves it too! The flavors in this meal combine so nicely and the sour of the lemon really helps balance out the sweetness in the salad. These recipes are good together, alone or with whatever you feel like making that night. Once you make this recipe it will be a repeat in your cooking repertoire.
