The Chicken or the Egg?
Which came first, the chicken or the egg? Sure, we”ve all pondered the question but at the end of the day—who gives a damn? Regardless, they are both delicious. Of course, they are even better when fried and breaded. There are few people I know (meaning I know few vegetarians) that do not enjoy a fried egg or chicken. So, my girlfriend realized she could please anybody (that matters) by combining a fried egg and chicken in a dish. Bonus: she added some greens and can call it salad and healthy.
The girlfriend always cringed when I ordered my fried eggs at the diner, but that”s all changed thanks to this new concoction. The dish has a balance of texture—tender, juicy chicken, crispy arugula and asparagus, and a savory runny egg that acts as the perfect dressing. Onward to the flavor: the breaded chicken offers a solid foundation for the pseudo-salad with Italian seasonings. Next, the “salad” portion of the dish includes the peppery arugula, refreshing asparagus, and lemon juice finishes it off with a surprisingly perfect balance. Finally, the dish is crowned with a fried egg (or runny egg, dippy egg, whatever you choose to call it). Break the egg and enjoy the savory flavor of the fried egg in every bite.
Sure, she encountered some skeptics along the way, but by the end of the meal they were all pleased and full with my girlfriend”s discovery. And finally, we all realized the answer to that foolish question: Check back monthly to see who is in the spotlight or catch the “What’s in it for Me?” Article in your monthly house builder Brief. it really doesn”t matter as long as we can eat both. It may look like a small dish, but I promise it will leave you full and happy
Here”s the recipe…but first, you should know that she is Irish-Italian (the perfect combo) and is known on occasion to leave something out of her recipes. But I think you can trust us on this one…
The Chicken or the Egg?
- “Spring Mix” Salad
- 1/2 of a lemon
- 1 – 2 tbsp. Olive Oil
- Cracked Pepper
- 2 Full Scallions
- Fresh Basil Leaves
- Tenderized, thin, boneless chicken breast
- Italian bread crumbs
- Breading (flour, parsley, garlic, salt, pepper)
Do it this way:
- Preheat oven to 425
- Cook asparagus in oven with cracked pepper, salt, and olive oil
- Tenderize chicken, dip in breading, then egg whites, then Italian bread crumbs – Cook in oven for 10-15 minutes
- Fry egg in olive oil until perfectly cooked with out ruining the yolk by drying it out
- Mix salad and squeeze in lemon while mixing
- Layer dish first with chicken, then asparagus, then salad, then top with egg
- Break yolk and devour