Dip both sides of chicken into egg mixture, then pat crumbs on both sides of chicken until thickly coated — don’t be afraid to pile them high. Air-dry on a rack for 20 to 30 minutes.
Sauté chicken in 3 tablespoons olive oil over medium-high heat in an oven-proof skillet for about 3 minutes or until golden brown and crisp. Carefully turn with a spatula. Transfer chicken to a preheated 450-degree oven to finish roasting chicken for about 8 more minutes.
8 cups mixed greens of your choice such as endive, romaine, radicchio, red lettuce, bibb lettuce, etc.
1/2 cup red onion, thinly sliced
3 radishes, thinly sliced
1 cucumber, halved and sliced
Few green onions, cut in pieces.
4 ounces mild goat cheese, crumbled
1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
Juice of half a lemon
Salt and pepper to taste
Combine all dressing ingredients. Mix all salad ingredients and toss with some of the honey-mustard dressing. Arrange greens on four plates. Top with the chicken that has been cut on a bias and fanned out a little. Sprinkle any toasted crumbs left in the pan on the salads. Serve with extra dressing on the side.
Note: Making the dressing and bread crumbs a couple of days ahead will be a time-saver.
Baked Sweet Potato with Maple Sour Cream
Bake 4 sweet potatoes that have been scrubbed and pierced in a 450-degree oven for 45 minutes (best flavor) or in microwave for 7 to 8 minutes.
For topping, mix 1/2 cup sour cream or plain Greek yogurt with 1 tablespoon pure maple syrup and 1 teaspoon fresh lime juice.
Patricia Altomare invites feedback. Email her at firstname.lastname@example.org.