Between the Bread

Breaded chicken between more bread? Why not? Last Sunday Andrew made chicken cutlets, flattened and coated in a breadcrumb, lemon zest, and parsley mixture. He topped the chicken with arugula, lightly dressed in lemon-shallot vinaigrette.

The flavor pairing of bitter greens and tangy fruit was too delicious not to revive in a sandwich Monday night. We served the golden slabs of chicken on Acme's green onion slab bread (highly recommend) with tomato and leftover arugula. It was delicious, if enormous.