Italy.
4 boneless roaster thigh cutlets
1 teaspoon coarsely ground or cracked black pepper
3 tablespoons Worcestershire sauce, divided
1/2 cup olive oil or vegetable oil, divided
salt to taste
1 tablespoon Dijon mustard
2 tablespoons wine vinegar
1 tablespoon minced shallot or scallion
1 small head bibb or Boston lettuce, torn into pieces
1 bunch arugula, well rinsed, torn into pieces
1 head Belgian endive, torn into pieces
1/2 pound green beans, cooked tender-crisp
1 tablespoon minced fresh basil (optional)
1 tablespoon minced fresh parsley
Open cutlets and flatten slightly to even thickness; press
pepper into both sides of cutlets and place in a shallow
baking dish. Add 2 tablespoons Worcestershire sauce; turn
chicken to coat well. Cover and refrigerate 1 hour or
longer. Remove cutlets from marinade; brush with 1
tablespoon oil and sprinkle lightly with salt. Grill
cutlets, uncovered, 5 to 6-inches above medium-hot coals 25
to 35 minutes or until chicken is cooked through, turning
occasionally.
In salad bowl, combine mustard, vinegar and shallot.
Gradually whisk in remaining oil. Slice warm cutlets and
add any meat juices to dressing. Arrange greens around
edges of 4 dinner plates. Toss chicken and beans with
dressing and mound equal portions in middle of greens. To
serve, drizzle salads with any remaining dressing and