Chicken Milanese with Corn & Tomato Summer Salad
INGREDIENTS
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For the salad:
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5 to 6 fingerling potatoes, about 1/3 pound
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1 ear fresh corn, unshucked
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1 pint cherry tomatoes, halved lengthwise
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3/4 cup hearts of palm, sliced
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2 large handfuls baby lettuce or arugula, washed and dried
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Handful fresh basil leaves, roughly chopped (optional)
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For the vinaigrette:
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1/2 lemon, juiced, about 1 1/2 tablespoons
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2 tablespoons red wine vinegar
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1 teaspoon dijon mustard
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1/2 cup olive oil
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Salt and freshly ground black pepper pepper
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2 ounces ricotta salata
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For the chicken:
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4 skinless, boneless chicken breast halves, about 1 3/4 pounds
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2 large eggs, beaten
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1 1/2 cups bread crumbs
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1/4 cup olive oil
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1/2 lemon
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