Best Pickled Peach And Mozzarella Salad With Fried Chicken Cutlets Recipes

Pickled-Peach and Mozzarella Salad with Fried Chicken Cutlets image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 10

4 boneless, skinless chicken-breast halves
2 large eggs
Coarse salt and freshly ground pepper
1/2 cup all-purpose flour
Safflower oil, for frying (about 4 cups)
4 Sweet-Pickled Peaches halves, cut into 1/2-inch-wedges, plus 1 tablespoon brine and more brine for serving
5 ounces (1 cup) small mozzarella balls (bocconcini)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Arugula, for serving
1/4 cup small fresh basil leaves, for serving

Steps:

Cut each chicken breast horizontally almost completely through, leaving one side intact. Open up like a book. Cover with plastic wrap and pound to an even 1/4 inch thick.
Whisk eggs in a shallow dish; season with salt and pepper. Put flour in another dish, season with salt and pepper, and whisk to combine. Heat 1 inch safflower oil in a large straight-sided skillet over medium-high until a thermometer registers 375 degrees (a bit of flour should sizzle immediately when dropped in).
Working with one breast at a time, season chicken with salt and pepper, then dredge in flour mixture, tapping off excess. Dip in eggs, letting excess drip off, then coat again in flour mixture. Immediately place in hot oil and cook until golden brown, about 1 1/2 minutes a side. Remove with tongs and let drain on paper towels. Season with salt. Repeat with remaining chicken, adjusting heat as necessary to maintain oil temperature.
Toss together peaches, brine, bocconcini, and olive oil in a medium bowl. Season with salt and pepper. To serve, top cutlets with peach mixture and arugula, sprinkle with basil, and drizzle with more olive oil and more brine.

Pickle-Brined Fried Chicken image

Provided by Trisha Yearwood

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

Juice from two 24-ounce jars bread and butter pickles
One 4-pound chicken, cut into 10 pieces (breasts split)
Vegetable or canola oil, for frying
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon hot paprika
1 teaspoon freshly ground black pepper
1 tablespoon hot sauce
2 teaspoons yellow mustard
4 large eggs, lightly beaten
3 cups crushed butter crackers (about 3 sleeves or 10 ounces)

Steps:

Drain the juice from the jars of pickles into a baking dish or bowl. Add the chicken and flip to coat. Let brine, refrigerated, for at least 1 hour and up to 4 hours.
Preheat the oven to 300 degrees F and line a baking sheet with a cooling rack. Fill a Dutch oven halfway with oil. Heat the oil over medium-high heat to 320 degrees F.
In 3 bowls or baking dishes, set up a breading station. In the first dish, mix the flour with the salt, paprika and pepper. In the second dish, mix the hot sauce, mustard and eggs. Put the cracker crumbs in the third dish.
Dredge each chicken piece first in the flour mixture, then in the egg mixture, then in the crackers. Place the breaded chicken pieces in the oil a few at a time. Don't overcrowd the pan; the pieces should not be touching in the oil. Fry, turning occasionally, until the chicken is a deep golden brown and fully cooked to 165 degrees F when checked with a thermometer, 5 to 6 minutes per side. Transfer to a baking sheet and place in the oven until ready to serve.