准备

• Whisk together the shallot, vinegar, mustard, garlic paste, and a large pinch of pepper in a large bowl. Add 2 Tbs. of the olive oil in a slow steady stream, whisking constantly, until the dressing emulsifies. Add the tomatoes to the vinaigrette and set aside until ready to serve, up to 2 hours.
• Mix 1/4 tsp. each salt and pepper in a small cup. Pound the chicken to 3/8 inch thick between two sheets of waxed paper or plastic wrap. Season with some of the salt and pepper.
• Beat the egg in a wide shallow bowl until smooth. Spread the breadcrumbs on a plate. Dip a chicken breast into the egg, coating thoroughly and shaking off any excess. Then dip it into the breadcrumbs, patting on the crumbs so both sides are well coated and shaking off any excess. Lay the breaded breast on a sheet of waxed paper. Repeat with the other chicken breast.

• Heat the butter and 2 tsp. olive oil in a heavy, large (preferably 12-inch) skillet over medium-high heat. When the oil is hot enough to sizzle a breadcrumb, add the chicken breasts, keeping them separated. Cook, shaking the pan occasionally, until golden brown, about 2 minutes. Season each breast with some of the salt and pepper, gently turn over with tongs, taking care to keep the golden crust intact, and cook until the second side is golden brown, 1 to 2 minutes. Watch carefully and don’t let the crumbs get too dark. Season with salt and pepper and drain for just a moment on paper towels.

  To serve, add the arugula to the vinaigrette and tomatoes and toss. Arrange the sautéed chicken on warm serving plates and top each with a tall pile of the salad.

  

• 要将沙拉蔬菜塑造成高大的烟草，将蔬菜稍轻轻穿上，然后将它们松散地包装在干净的塑料容器中；品脱效果很好。将容器倒入沙拉板上，将其抬起，然后索Voilà（一种雕像的沙拉）。

• 如果要额外的紧缩，请自己制作干面包屑：意大利厨师通常会用日常的面包制作自己的面包屑。自制面包屑并不是这个食谱的必要，但是如果您有一整天的面包，并且想制作，则是：

  • 从良好的粗纹理白面包开始。修剪面包皮，将面包撕成小块，在烤盘上撒上，然后在350°F烤箱中烤面包，直到面包干燥但不褐色。
  • 冷却后，将面包扔进食品加工机中，然后将面包搅拌成中等细碎屑，大约是蒸粗麦的大小。

要重新开始用餐，请服务意大利乳清干酪布鲁斯切塔（Bruschetta）配柠檬，黑胡椒和薄荷.