The Smitten Kitchen Cookbook by Deb Perelman

Author:Deb Perelman [Perelman, Deb]
Language: eng
Format: epub
ISBN: 978-0-307-96106-8
Publisher: Knopf Doubleday Publishing Group
Published: 2012-10-29T16:00:00+00:00

for the chicken

2 boneless, skinless chicken breasts

Table salt

Freshly ground black pepper

½ cup (65 grams) all-purpose flour

1 large egg white

2 tablespoons (45 grams) smooth Dijon mustard

2 garlic cloves, minced

1 teaspoon dried oregano

½ teaspoon freshly grated lemon zest

1½ cups (80 grams) coarse, lightweight breadcrumbs, such as panko (see cooking note)

Mix of vegetable and olive oil, for frying

for the salad

3 tablespoons (45 ml) freshly squeezed lemon juice (from 1 large lemon)

2 tablespoons (30 grams) whole-seed or coarse Dijon mustard

1 tablespoon smooth Dijon mustard

¼ cup (80 ml) olive oil

5 ounces (140 grams) baby arugula leaves

Small fennel bulb (5 ounces or 140 grams)

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