1 pound small white button mushrooms, cleaned and stemmed
2 cups water
1 tablespoon sea salt
1 pound boneless chicken cutlets, cut into serving size pieces
Flour for dredging
Salt to taste
2 eggs, slightly beaten
Canola oil for frying
Dredge the chicken pieces in the flour, then coat them in egg, and cover with bread crumbs. Set in a single layer on a tray.
Heat the oil in sauté pan to a depth of 1-inch. Fry the cutlets on both sides until golden.
Arrange a bed of arugola leaves that have been lightly dressed with olive oil and salt on a serving platter. Lay the chicken pieces on top of the arugola. Top each serving with two or three mushrooms and a cippoline onion.
1/2 cup Filippo Berio extra-virgin olive oil
3/4 cup white balsamic vinegar
1 teaspoon salt
2 teaspoons sugar
2 tablespoons tarragon leaves
2 tablespoons rosemary needles
6 to 8 small cippoline onions, peeled, and a small incision made in the stem end of each
2 small cloves garlic, peeled and slit
2 tablespoons whole peppercorns
1 teaspoon whole allspice
1 teaspoon fennel seeds
Make a small incision in the cap of each mushroom, but not all the way through. Place them in a pot with the water and salt and bring to a boil. Cover and simmer the mushrooms for 10 minutes. Drain and set aside.
Combine the olive oil, vinegar, salt and sugar in the same pot used to simmer the mushrooms. Bring to a boil, then reduce the heat to simmer and cook for 10 minutes. Take the pan off the heat and stir in the tarragon, rosemary, cippoline, garlic, peppercorns, allspice and fennel seeds.
Place the mushrooms in sterilized pint or quart jars. Slowly pour in the marinade to cover. Cap and refrigerate for up to 1 week.
This recipe is featured on show 1616 - Pickled Vegetables.
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