We will be rewarded for sharing vulnerabilities like Tinkerbell and her pixie dust, they said. Tossing it around for all in need to benefit from and partake in. Everyone is hurting to some degree, so by sharing we collectively heal. Some people you give a gift as precious as your vulnerability to will protect it. They, like you, know how it feels to be exploited, misunderstood, and uncertain. Some will absorb it, with a feigned look of understanding, and quietly tuck that very valuable piece of you away until it is advantageous to use. When the circumstances align, they reach into their closet of intel, pluck it, and voila. You are hurting again.
The feeling empathes in a world that wants us to believe something is seriously wrong with us as we are, must not allow these circumstances to harden us. Someone, somewhere is deserving of our gifts. We just might have to be a little more selective when doling them out.
The best we can do as people is make of ourselves what we are able, sharing with those deserving of our vulnerability. Plant our feet firmly on the ground, ignite our surroundings with our passion, quietly give thanks, tenderly love, enthusiastically try, and make chicken Milanese. After all this feeling, I’m starving.
For the chicken:
- 4 boneless, skinless chicken breasts (about 6 ounces each, lightly pounded)
- 2 large eggs
- ⅔ cup all-purpose flour
- 1 cup plain dried breadcrumbs
- 1 cup olive oil
- kosher salt and pepper
For the salad:
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 3 cups baby arugula
- 6-10 grape or heirloom tomatoes, halved
- ½ red onion, sliced thin
- 2 roasted red peppers, sliced thin
- kosher salt and black pepper
- For the chicken: Lightly beat 2 large eggs in a medium bowl. Place all-purpose flour and breadcrumbs in 2 separate wide, shallow dishes.
- Season eggs, flour and chicken with coarse salt and freshly ground black pepper.
- Working with 1 cutlet at a time, dip into flour, turning to coat and shaking off excess. Dip into egg, and lift out, letting excess drip off. Dip into breadcrumbs, pressing firmly to adhere. Set aside.
- Heat oil in a 12-inch skillet (oil should be between 1/4 and 1/2 inch deep) over medium-high heat until shimmering; a breadcrumb should sizzle when dropped into oil.
- Gently place 2 cutlets in skillet, and fry until bottoms are golden brown, 3 1/2 to 4 minutes. Flip cutlets, and fry until cooked through and golden on other side, about 2 1/2 minutes more.
- Transfer to a paper-towel-lined baking sheet, and pat off excess oil.
- Repeat with remaining cutlets, skimming brown bits and adding more oil if necessary.
- For the salad: Whisk together Extra Virgin Olive Oil and Balsamic Vinegar. Season with salt and pepper to taste.
- Toss arugula, tomatoes, red onion, and red peppers with vinaigrette. Top cutlets with salad.
- Finish with a drizzle of Extra Virgin Olive Oil as well as a turn of salt and pepper.