1 cup milk
1 egg
2 boneless, skinless chicken breasts, cut into 1 inch pieces
1 cup flour
2 cups peanut oil
1 bag of field greens
rich vinaigrette dressing
juice from 1 lemon
salt and pepper to taste
3 Roma tomatoes, cut into wedges
1 small bag of roasted pecans
Mix the milk and egg together in a bowl. Dip chicken in the milk and egg mixture then roll the chicken in the flour. Place peanut oil and chicken in a pot. Fry until golden brown. Next, mix the field greens in a bowl. Lightly toss with dressing. Add lemon juice, salt, pepper and chicken. Garnish with tomatoes and pecans. Serve with French bread. Serves 4
From the kitchen of Chef Jake Duplantis,
Enjoy good food!