Crispy Sautéed Chicken Breasts with Watercress-Radish Salad

For the chicken

• 4 chicken breasts, boneless and skinless
• 1/2 cup all-purpose flour
• 2 eggs
• 2 cups panko breadcrumbs
• 4 tablespoons butter, melted
• 1 teaspoon sweet paprika
• 1 teaspoon fresh thyme, rough chopped
• 1/2 teaspoon fresh oregano, rough chopped
• Salt and pepper to taste
• 3 tablespoons grapeseed oil

For the salad

• 1 bunch watercress, tough ends removed
• 5 radishes, thinly sliced
• Lemon juice to taste
• Extra virgin olive oil to taste
• 1/3 cup feta cheese, crumbled
• Salt and pepper to taste

1. 1

   Lay the chicken breasts on a sheet of parchment paper and cover with another sheet of parchment paper. Using a meat mallet, lightly pound the breasts until they are uniform in thickness. Set aside.

2. 2

   Place the flour in a shallow dish and set aside. In another shallow dish, whisk together the eggs until well beaten. In a third shallow dish, mix together the breadcrumbs, melted butter, paprika, thyme and oregano.

3. 3

   Season the chicken with salt and pepper on each side.

4. 4

   To bread the chicken breasts, dredge each one through the flour. Dip into the egg wash and then into the buttered breadcrumb mixture, completely coating each breast.

5. 5

   Heat a large sauté pan over medium heat and add the grapeseed oil. Lay the breaded chicken in the pan, presentation side down, and cook until the breadcrumbs are golden brown and crisp, 3 to 4 minutes. Flip and repeat adding more oil if needed. Continue cooking until the chicken breasts read 155° on a meat thermometer. Tip: If the breasts are thick, you may need to finish the chicken in the oven. Place the golden brown chicken on a parchment-lined sheet tray, and bake in a 350º oven until done.

6. 6

   Allow the chicken to rest for 5 minutes.

7. 7

   For the salad, in a medium-size bowl, toss together the watercress, radishes, lemon juice, olive oil and feta cheese in a medium bowl.

8. 8

   Season with salt and pepper to taste, and serve with the chicken.