text: A delightful combination of seasoned poultry and tasty greens that matches well with Chardonnay. The other member of the tasting panel suggests that this could be used as a good starter course if served salad style, before a pasta main course. Take note of my note about the oil, salt and lemon for the salad mix.
  About 1 ½ cups of olive oil for frying (not extra virgin) you may need less depending on the size and shape of your skillet
  Woody’s Way – Turkey works and tastes good in this recipe and I even found sliced cutlets from the Purdue/Jenni’o brand that worked just fine, but they are more expensive than chicken. Frankly you’ll never realize the taste difference so boneless, skinless chicken breasts are fine but you will have to flatten them, or look for packaged chicken cutlets.
  If you use chicken breasts (or if you were to find a fresh, whole turkey breast) you’ll have to filet them and place the filets between sheets of plastic wrap and pound them to 1/8-inch thickness with a meat mallet or rolling pin.
  In small bowl, mix bread crumbs, cheese, parsley, 1 teaspoon salt and dash pepper. Add 2 tablespoon olive oil; work with fingers to moisten the crumbs lightly, should hold together loosely. Gather three pie pans or shallow dishes, spread mixture onto one pan. Spread flour on another pan. Beat eggs slightly with fork and pour into pie plate.
  Have a baking sheet handy. Dip the poultry slices into the flour to coat both sides; shake off any excess flour. Dip into eggs, letting any excess drip back into the bowl. Coat completely with bread crumb mixture, pressing crumbs in place; place on tray. If you are not cooking them immediately, cover and refrigerate until ready to fry.
  Heat a 12-inch skillet over high heat. Add olive oil for frying so that you have about ¼ in depth; heat to almost smoking. Add as many poultry slices as skillet will hold; do not crowd. Cook about 2 minutes or until bottom is golden. Using tongs turn slices; cook about 30 seconds longer. Remove poultry as each slice is done, allowing any excess oil to drain back into skillet; place on several thicknesses of paper towels. Repeat with the remaining poultry slices.
  Place arugula in large bowl. (Note my note here) Drizzle with extra-virgin olive oil to coat leaves lightly. Add squeeze of lemon juice, additional sea salt and pepper, toss, taste and adjust the oil and lemon (acid), cheese balance.
  Divide poultry evenly among dinner plates, placing in center of plate. Mound salad evenly on top of poultry, or slice into strips and place onto salad. Sprinkle Parmesan cheese on top of each salad. Garnish plate with lemon quarter. Serve immediately.
  Chardonnay can be a fantastic food wine with a bright, well-balanced character and a long, lingering finish but it can be over-powered by a lot of foods. Its acidity balances out the olive oil yet it won’t overpower the poultry. And it has enough body and fruit to work well with the lemon and arugula. Also be careful of too much oak.
  
  How’s your pulse? If you don’t have one –that’s not a good sign. In fact, it means you’re dead! How ’bout we take the church’s pulse. Do you think we’ll find a strong, vibrant heartbeat?
  The Corinthian church to which the Apostle Paul wrote was a congregation under siege. Satan has always tried to make the body of Christ into a pulseless corpse. The pagan environment surrounding the Corinth Church of Christ was trying to corrupt and kill her; unfortunately, with some success.
  The message to that congregation was to hold true to each other and to the Lord while resisting the negative influences of a corrupt culture. Toward that end, the first letter to the Corinthians begins with words of thanksgiving. Paul reminds them, “God is faithful, by whom you were called into the fellowship of his Son, Jesus Christ our Lord” (1 Corinthians 1:9).
  The faithfulness of God and our fellowship in the Son is the heartbeat of our faith. We give thanks for these gifts we’ve received.
  Now, check your pulse. As a Christian don’t you feel the steady, strong beat of thanksgiving? God’s grace, provision, redemption, and direction keep us alive and healthy. Therefore, we, with Paul, can declare “I give thanks to my God always for you because of the grace of God that was given you in Christ Jesus, that in every way you were enriched in him in all speech and all knowledge – even as the testimony about Christ was confirmed among you – so that you are not lacking in any spiritual gift, as you wait for the revealing of our Lord Jesus Christ, who will sustain you to the end, guiltless in the day of our Lord Jesus Christ” (1 Corinthians 1:4-8).
  Paul Merideth is Minister of the Watterson Trail Church of Christ, Louisville, KY. He is a doctoral student at Southern Baptist Theological Seminary, and teaches part-time at Louisville Bible College.