Recipe: White Dog Cafe Mediterranean Fried Chicken with Artichoke Salad (using chicken breasts)

MEDITERRANEAN FRIED CHICKEN WITH ARTICHOKE SALAD

"We coat tender chicken breasts with Parmesan cheese and bread crumbs before cooking them up golden brown in a splash of light olive oil. The results are crisp and tasty you won't even miss the skin! Served with a salad of artichoke hearts, tomatoes, olives and fresh basil, this dish is Mediterranean in flavor, style, and healthful attitude."

FOR THE 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
FOR THE CHICKEN:
1 cup fine, dry bread crumbs
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

TO MAKE 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 1 hour to allow the flavors to blend. Bring to room temperature before serving.

TO 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 set 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 6 minutes on each side. Drain on paper towels.

Serve hot, topped with the Artichoke Salad.

Makes 4 servings
Source: White Dog Cafe Cookbook by Judy Wicks and Kevin von Klause