This appeared in a newpaper article about Hanukkah foods, but
it occurred to me that matzo meal could replace the bread
crumbs at Passover for an elegant dinner. At Passover, the
symbolism would emphasize the bitter qualities of arugula. I
wouldn't do a seder with this recipe -- too much last minute
work -- but it sure looks delicious for a another meal.
I made the Passover connection myself, but before posting to
the newsgroup, I checked my cookbooks to see if people who
were far more expert supported this idea. In his cookbook,
THE SEPHARDIC KITCHEN, Rabbi Sternberg includes a recipes for
"Passover Bitter Herb Salad" which makes liberal use of
* * * * * * * *
Milanese Chicken Breasts Topped With Tomatoes And Arugula
"This recipe is from Evan Kleiman, of Angeli Restaurant in
2 whole chicken breasts, skinned, split, boned
and excess fat trimmed
Coarse salt and freshly ground pepper to taste
2 cups bread unseasoned bread crumbs
2 teaspoons minced fresh rosemary leaves
3 ripe tomatoes, chopped
2 large bunches arugula, stems removed, torn into bite-sized pieces
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Olive oil for frying
Mix tomato and arugula together with extra virgin olive oil
and salt and pepper to taste. Set aside.
Gently pound chicken flat between pieces of wax paper or plastic
wrap. They should be about the same thickness as veal scalopini.
Lightly beat eggs in a shallow bowl; season with salt and
pepper. Combine breadcrumbs and rosemary in small bowl;
spread them out on a plate.
Dip chicken in egg, then in breadcrumbs, coating both sides.
Pour enough oil into a skillet to come to a depth of 1/2 inch.
When oil is hot, fry breaded chicken until golden brown on
both sides and just cooked through, approximately 4 minutes.
Place chicken on paper towels to drain as you lift them out
of frying pan.
Arrange on a serving platter; top with tomato-arugula mixture.
Garnish with lemon wedges.
Source: "Hanukkah: Forget fear of frying, love those latkes"
THE TRIBUNE-REVIEW (on-line edition), 12/21/97
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