PARSLEY SALAD WITH OVEN FRIED CHICKEN
Paul R Carlin
ingredients
- 1 1/2 cups crushed plain corn flakes
- Salt, pepper and paprika, to taste
- 1 egg
- 1/4 cup skim milk
- 4 skinless boneless chicken breasts
- 4 cups flat-leaf parsley leaves
- 2 shallots, thinly sliced lengthwise
- 2 tablespoons drained capers
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 lemon, quartered, for garnish
directions
- 1
Pre heat oven to 350°. Combine cornflakes, salt, pepper and paprika in a bowl. In another bowl lightly beat egg with milk. Dip chicken into the egg mixture and then into the crumbs, coating well. Place on a foil-lined baking sheet.
- 2
Bake chicken for 40 minutes, or until golden and cooked through
- 3
Meanwhile, chop parsley coarsely; place in a bowl with the shallots and capers. Sprinkle with salt and pepper. Toss parsley salad with olive oil and lemon juice. Adjust oil and lemon to taste.
- 4
Place a breast on a dinner plate. Top with parsley salad. Garnish with a lemon quarter and serve immediately.
Source: Carlin's Kitchen
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