Chicken Milanese with Citrus Vinaigrette

2 lb (1 kg.) chicken breast, butterflied

2 eggs

water

2 cups bread crumbs

1 cup flour

1 1/2 Tbsp parsley, chopped

salt and pepper, to taste

oil, for frying

Citrus Vinaigrette

1 shallot, diced

4 Tbsp cider vinegar

2 Tbsp grape seed oil

1/2 cup orange juice

1/4 cup lemon juice

2 Tbsp lime juice

2 tsp ginger, finely minced

1 clove garlic, finely minced

honey, to taste

spinach, for garnish

mixed greens, for garnish

baby tomatoes, for garnish

1.  Whisk eggs with water in a bowl. Place flour in another bowl and mix the bread crumbs, parsley, salt, and pepper in a third bowl. Dredge the chicken breast in flour, then dip into egg, and finally in the bread crumb mixture. Heat oil in a frying pan and panfry the chicken breast until golden brown.

2.  Mix all vinaigrette ingredients together.

3.  To serve, place spinach on plates to offset the chicken. Add the chicken. Toss mixed greens with baby tomatoes and half the citrus vinaigrette and place on top of chicken. Drizzle remaining citrus vinaigrette on the chicken and around the plate.