by Chef Jeff Nathan, Abigael’s
TOMATO HERB SALAD
Yield: 2 cups
2 cups assorted tomatoes, diced medium (plum, yellow, cherry, heirloom, pear, etc.)
¼ cup fresh basil, chiffonade
2 tablespoons fresh oregano
1 teaspoon fresh rosemary, rough chopped
juice of ½ lemon
4 ounces extra virgin olive oil
1 pound arugula
In a medium sized bowl combine the assorted tomatoes with the fresh herbs. Pour in the fresh lemon juice and extra virgin olive oil. Season with salt and pepper. Mix well. Cover and refrigerate for at least 20 minutes. Mix occasionally.
½ cup matza meal
½ cup matza flour + more, as needed
½ cup matza farfale
½ cup assorted fresh herbs (fresh basil, parsley, thyme, etc.)
4 8-ounce skinless and boneless chicken cutlets
kosher salt and freshly ground black pepper
3 eggs, beaten with 2 tablespoons water
extra virgin olive oil, as needed
Combine the matza meal, flour, farfale and fresh herbs in a flat, shallow pan suitable for dredging. Mix well and set aside.
Loosely enclose the chicken cutlets in plastic wrap. Using a mallet, pound each cutlet thin.
Season lightly with salt and pepper. Dredge each cutlet on both sides in the matza cake meal; dip in egg wash. Dredge in the combined breading mixture.
Heat oil in a large sauté pan. Pan-fry each cutlet until golden brown on both sides. Place cutlets on a baking sheet and continue cooking in a 350˚ preheated oven for 8 – 10 minutes, or until cooked through, if needed.
Place arugula on plates and top with hot chicken cutlets. Divide the macerated tomatoes evenly over the cutlets and arugula. Provide lemon wedges, if desired, and serve immediately.