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Fina Salad Special Recipe

Name: Newtown Road Italian Deli & Pizzas Fina Salad Special Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 cups mixed salad greens (romaine, arugula, baby spinach); 1 cup cherry tomatoes, halved; 1 cup cucumber, thinly sliced; 0.25 cup red onion, thinly sliced; 2 pieces boneless skinless chicken breasts; 0.5 cups all-purpose flour; 2 pieces large eggs; 2 tbs milk; 1 cups plain breadcrumbs (panko or regular); 0.25 cups grated Parmesan cheese; 0.5 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper, ground; 3 tbs olive oil (for pan-frying); 1 large red bell pepper; 1 large yellow or orange bell pepper; 8 oz fresh mozzarella ball, drained and sliced; 2 tbs extra-virgin olive oil; 0.25 tsp salt; 0.25 tsp black pepper, ground; 3 tbs extra-virgin olive oil; 1 tbs red wine vinegar; 0.5 tsp Dijon mustard; 0.5 tsp honey; 0.25 tsp salt; 0.25 tsp black pepper, ground; 8 leaves fresh basil leaves, torn; 2 pieces lemon wedges

Inspired by Newtown Road Italian Deli & Pizza

Time45m

Serves2

Breaded chicken cutlet, fresh mozzarella, roasted peppers.

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Ingredients

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Salad Base

6 cups mixed salad greens (romaine, arugula, baby spinach)

1 cup Cherry tomatoes, halved

1 cup cucumber, thinly sliced

1/4 cup Red onion, thinly sliced

Breaded Chicken Cutlet

2 pieces boneless skinless chicken breasts

1/2 cups 00 bread flour

2 pieces Large eggs

2 tbs Milk

1 cups plain breadcrumbs (panko or regular)

1/4 cups Grated Parmesan cheese

1/2 tsp Watkins garlic powder

1 tsp Celtic sea salt

1/2 tsp black pepper, ground

3 tbs olive oil (for pan-frying)

Roasted Peppers & Mozzarella

1 large Red bell pepper

1 large yellow or orange bell pepper

8 oz fresh mozzarella ball, drained and sliced

2 tbs extra-virgin olive oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper, ground

Dressing

3 tbs extra-virgin olive oil

1 tbs red wine vinegar

1/2 tsp Dijon mustard

1/2 tsp Honey

1/4 tsp Celtic sea salt

1/4 tsp black pepper, ground

Garnish (optional)

8 leaves fresh basil leaves, torn

2 pieces lemon wedges

Method

Roasted Peppers & Mozzarella

Roast the peppers

Preheat the oven to 450°F (230°C). Place whole red and yellow bell peppers on a rimmed baking sheet and roast until the skins are blackened and blistered, about 20–25 minutes, turning occasionally for even charring.

Remove peppers to a bowl and cover tightly with plastic wrap or place in a sealed paper bag. Let steam for 10 minutes to loosen skins.

Peel off skins, remove stems and seeds, and slice roasted peppers into 1/2-inch strips. Toss with 2 tablespoons extra-virgin olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Set aside to cool.

Slice fresh mozzarella into 1/4-inch rounds and pat dry on paper towels. Keep covered in the refrigerator until ready to assemble.

Breaded Chicken Cutlet

Prepare chicken

Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even thickness of about 1/4 inch (or slice each breast horizontally to make two thin cutlets). Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Set up breading station

In three shallow dishes, place flour in the first, whisk together eggs and 2 tbs milk in the second, and combine breadcrumbs, grated Parmesan, and 1/2 tsp garlic powder in the third.

Dredge each cutlet first in flour (shake off excess), then dip into the egg mixture, then press into the breadcrumb mixture to coat evenly. Press breadcrumbs onto the surface to adhere.

Cook the cutlets

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add cutlets (work in batches if needed) and cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked cutlets to a paper-towel-lined plate and let rest 3 minutes. Slice each cutlet into 1/2-inch strips for serving.

Dressing

Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl or jar. Taste and adjust seasoning; set aside.

Salad Base & Assembly

Place 6 cups mixed salad greens into a large bowl. Add halved cherry tomatoes, sliced cucumber, and thinly sliced red onion and toss gently to combine.

Drizzle about half of the dressing over the salad and toss gently to coat. Reserve the remainder of the dressing for finish, or serve on the side.

Arrange dressed salad onto two serving plates. Top each plate with sliced breaded chicken cutlet (half of the sliced cutlets per plate), roasted pepper strips, and slices of fresh mozzarella distributed evenly.

Finish with torn basil leaves, a light drizzle of the remaining dressing or a squeeze of lemon, and an optional extra sprinkle of grated Parmesan. Serve immediately.