I’m sitting in the backyard letting Sophie get some much needed fresh air. My neighbor has an older dog named Peppy that is nearly 1/3 her size. He’s old and clearly set in his ways, while Sophie still has the energy of a young puppy.
Sophie almost never barks but constantly communicates through her tiny little tail. Crazy happy tail means she’s excited. Sporadic tail shaking means she wants something or is thinking about wanting something. Of course, my personal favorite is when she gets so excited her tail shakes so fast it gets stuck to one side.
I have never seen a dog as happy about life as Sophie. Even when she’s a stinker and knows she’s been bad, her happiness quickly returns. It’s been quite entertaining to watch Sophie chase Peppy back and forth between the fence. In a minute Peppy will get bored with her energy and decide to go back inside. That is when Sophie will come prancing back to me with a stick in tow; her tail perky and ready to play.
In the mean time I’m going to quickly finish my dinner, close my laptop and enjoy the rest of my moderately warm spring evening.
- 4 chicken breasts, boneless and skinless
- ¾ cup flour
- ¾ cup seasoned breadcrumbs
- 1 egg
- 2 Tbl. milk
- salt and pepper
- 2 Tbl. butter
- ¼ cup olive oil
- 4 cups mixed greens
- juice from 1 lemon
- 1/3 cup olive oil
- shaved parmesan
- salt and pepper
- Place a single chicken breast between two sheets of parchment paper. Pound the chicken with a rolling pin until approximately ¼ inch thick. Season both sides with salt and pepper. Set aside. Repeat the process with the remaining chicken.
- Set out three shallow dishes next to each other. Whisk together the milk and egg until well combined in one of the shallow dishes. Pour the flour in another shallow dish and the breadcrumbs in the final dish.
- Dip a flattened chicken breast in the flour. Coat both sides. Then coat both sides with the egg mixture. Finally, coat both sides with the breadcrumbs. Repeat this process with the remaining 3 chicken breasts.
- Melt 1 tablespoon of butter and 2 tablespoons of olive oil in a medium fry pan. Fry 2 coated chicken breasts on medium heat for 2 – 3 minutes on each side, or until cooked through. Add the remaining butter and oil. Fry the remaining 2 chicken breasts as directed. Keep warm until ready to serve.
- Whisk the lemon juice and olive oil in a small mixing bowl. Season the vinaigrette with salt and pepper. Pour half of the vinaigrette over the mixed greens and toss until leaves are evenly coated.
- Place 1 or 2 crusted chicken breasts on a plate. Drizzle the remaining vinaigrette on top of the chicken. Then evenly disperse the mixed greens on top of the chicken. Finish with parmesan shavings. Serves four as a light dinner.