Ingredients

The following ingredients have 4 Servings
  • 4 skinless, boneless chicken breasts, about 6 ounces each
  • Salt and pepper
  • 2 cups buttermilk (optional)
  • 1 cup all-purpose flour
  • Pinch of cayenne
  • 2 eggs
  • 2 cups fresh bread crumbs, from a French or Italian loaf
  • 1 cup roughly chopped pitted green olives (use a food processor if you have one)
  • 1 cup diced celery
  • 2 small garlic cloves, minced
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • 1/4 teaspoon crushed red pepper
  • Pinch of oregano
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • Extra-virgin olive oil
  • Watercress or arugula, for garnish
  • Lemon wedges, for garnish

Instruction

  • Put each chicken breast between 2 sheets of heavy plastic and pound them to a thickness of about 1/4 inch. Trim any ragged edges. Season each breast on both sides with salt and pepper. If desired, place breasts in a bowl and cover with buttermilk and refrigerate for 1 hour (or up to 6 hours).
  • Prepare the breading: Arrange 3 shallow bowls. Add flour to one bowl, then season it with salt and pepper and a little cayenne. In another bowl, beat the eggs. Fill the third bowl with bread crumbs.
  • Drain the chicken. Dip each breast lightly into the seasoned flour, then into beaten egg and finally into the crumbs. Put breaded chicken on a baking sheet and sprinkle with more crumbs on both sides. Refrigerate, uncovered, until ready to fry.
  • Make the olive-celery relish: In a mixing bowl, combine olives, celery, garlic, orange zest, lemon zest, red pepper, oregano, lemon juice, parsley, mint and basil. Season with salt and pepper and stir in 2 tablespoons olive oil.
  • Put a cast-iron pan over medium-high heat and add olive oil to a depth of 1 inch. Heat oil to 365 degrees. Test the temperature by throwing a bread crumb into the oil — it should brown gently. Add breaded chicken breasts in one layer without crowding. Do not disturb them until they become golden and crisp on one side, about 3 minutes. Carefully turn with tongs and cook on the other side for 3 minutes more. Remove and drain breasts on absorbent paper. Give them a light sprinkling of salt.
  • To serve, put 1 breast on each of 4 dinner plates. Top with 2 tablespoons green olive-celery relish and garnish with watercress and lemon wedges.