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1
In a large, deep, heavy-bottomed saute pan, heat the canola oil to 350 degrees F.
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2
In a bowl, toss the chicken with flour.
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3
In a separate shallow bowl, beat the eggs with the milk, Parmigiano cheese, Pecorino cheese, basil, mint, chives, tarragon, marjoram, salt, and pepper.
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4
Pour the bread crumbs onto a deep dish.
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5
Shake the excess flour from the chicken and dredge the chicken in the beaten eggs then in the bread crumbs.
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6
Dip the chicken in the eggs a second time and then again in the bread crumbs.
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7
Fry the chicken in the heated oil until golden brown, about 5 minutes on each side.
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8
Drain on paper towels and season lightly with salt.
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9
Serve with the dipping sauces and Simple Iceberg Salad.
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10
Mix the crme fraiche, gorgonzola, cayenne pepper, paprika, and fresh chives in a bowl until they are smooth.
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11
There will still be some small chunks of gorgonzola.
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12
In a mixing bowl, whisk the egg yolks with half of the oil and half of the lemon juice.
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13
Add the mustard and garlic.
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14
While whisking, add the remaining oil and lemon juice.
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15
When the texture is smooth and creamy, stir in the chives and sundried tomatoes.
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16
Season the aioli with salt, and pepper, to taste.
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17
Keep the aioli refrigerated until ready to serve.
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18
In a small bowl, whisk together the oil, vinegar, salt, and pepper, to taste.
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19
Toss the shredded lettuce with the dressing just before serving.
