SUNDAY SUPPER

CHICKEN MILANESE

1 T minced shallot

2 t red wine vinegar

1/2 t dijon mustard

1 small clove garlic (mash to a paste with 1/4 t kosher salt with side of chef's knife)

salt and pepper

2 T plus 2 t extra virgin olive oil

1 medium tomato sliced in 8 wedges

3-4 boneless chicken breast halves

1 large egg

1 cup plain breadcrumbs ( fresh if you want to go to the trouble)

2 T unsalted butter

4-6 oz fresh baby arugula or mache

In large bowl whisk the shallot, vinegar,garlic paste, mustard and a large pinch of pepper. Add 2 T olive oil in steady stream while whisking. Add the tomatoes to the vinegrette and set aside up to 2 hours.

Pound chicken between sheets of wax paper to about 3/8 inch thick, Season with salt and pepper. Beat the egg in a shallow bowl, spread crumbs on a plate. Dip chicken in egg and then crumbs, shake off excess. Heat pan with 2 T butter and 2 t olive oil until hot, add chicken and cook until golden brown, shaking pan and keeping breast separate. Turn and cook on other side, Season. Drain for a moment on paper towel.

To serve, add the arugla to the vinegrette and toss. Arrange cutlets on warm plate and top with a tall pile of salad.