Susan's Fabulous Chicken Salad..

I love this Chicken Salad!  This was my endeavor to try and replicate a salad that I adore from Abigail's in Simsbury, Connecticut. I ended up switching things around a little but the 3 of us who actually ate it really enjoyed it. Brittany liked it so much she is going to take it cold for lunch tomorrow! It's actually a thin breaded cutlet served warm with salad on top(see recipe below). The combination of the warm chicken cutlet and the cool salad greens is so good! Of course, my best plans went awry! Will's teeth are sore from his spacers for braces so he just ate pasta. Ryan came home just in time for dinner and announced that he still wasn't feeling like eating! Mart walked in( I had timed the chicken to be done and crisp for when everyone was home) and decided that he "needed" to work out before dinner! Can you tell I am feeling somewhat overworked and under appreciated?! I can't whine too much as I did manage to get Yoga and coffee with a friend in today. But, one of the benefits I had thought we would have from me cooking was that we would all eat together more. Unfortunately, we have yet to have that happen! And yes, I know that kids who eat as a family are less likely to do drugs!!! :) I'll keep working on it! In the meantime, who wants to go to Abigail's for lunch?!!!

Chicken Salad

6 chicken cutlets, pounded thin

3/4 cup flour
1/3 cup grated parmesan cheese

2 cups bread crumbs

2 eggs beaten

2tblsp olive oil(or canola)

2 tblsp butter

Salad greens

shaved parmesan(I like Locatelli)

Craisins

Dressing:

juice from 1 lemon

1/2 c olive oil

salt and pepper

I brined my chicken breasts before(see note below) but it is not neccessary, I just think they are moister that way.

Dip chicken in flour, then beaten egg, then bread crumb(combined with parm cheese) mixture.

Saute in pan of 1 tblsp melted butter and 1 tblsp olive oil 4-5 minutes each side until chicken is cooked through and crispy. Keep warm in the oven while you make the next batch. (clean pan in between and add butter and olive oil again)

Whisk dressing together while chicken is cooking.

Place cutlet on plate, add salad greens, some shaved parmesan, and a handful of craisins. Dress to your preference. (dressing is quite light, you will need more then you think)

**Brining: I used 1/4 cup salt and pour in a 1 quart zip log bag filled with water. Mix together and then add chicken. Leave in refrigerator for 1 hour. Take out and dry chicken completely before dredging into flour. (this step is important, if cutlets are not completely dry, breading will not stick) Some extra work, but worth it!

Voila! Dinner is served! Bon Appetit!