This chicken was moist and delicious, which I attribute mostly to the salt scrub. The herb salad really kicked up the flavor. I love herbs! I doubled the herb salad and added the extra to the wild/brown rice I was cooking to serve with the chicken. Unfortunately, I over-cooked the rice and it was barely edible. But the cutlets were stellar and roasted broccoli was a nice complement (thanks to my personal trainer guru friend, Meg).
adapted from Gwyneth Paltrow's Chicken Milanese with Many Herb Salad & Dried Cranberries:
serves 4 (or however many cutlets are prepared)
4 skinless, free-range, organic boneless chicken cutlets, washed and dried^
1 free-range, organic egg, whisked
2 cups plain bread crumbs mixed with 1 tsp. fresh ground pepper and 1 tsp. sea salt
coconut oil
to make your cutlets:
*dip the chicken into the egg & bread both sides
*heat coconut oil on medium high heat
*cook chicken for 4 minutes on each side
*plate and top with prepared herb salad (below)
herb salad with cranberries:
1 Tbsp. extra virgin olive oil
1/4 cup roughly chopped fresh chives
1/4 cup roughly chopped fresh cilantro
2 Tbsp. roughly chopped fresh flat-leaf parsley
1 Tbsp. finely chopped fresh mint
2 Tbsp. dried cranberries
juice of 1/2 lemon
pinch of coarse salt
*combine all ingredients in small bowl
^salt scrub for poultry:
*wet poultry and scrub with a handful of kosher/rock salt.
*rinse and pat completely dry with paper towels
