Fried Chicken With Dipping Sauces: Cotolitta Di Pollo Con Salse

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1 (16-ounce) bottle canola oil, for frying

4 boneless, skinless chicken breasts, cut into strips

1 cup all-purpose flour

4 eggs

1/2 cup milk

1/2 cup Parmigiano cheese, grated

1/2 cup pecorino cheese, grated

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh marjoram

Kosher salt and freshly ground black pepper, to taste

2 cups bread crumbs with Italian seasoning

Dipping sauces, recipes follow

Simple Iceberg Salad, recipe follows

8 ounces creme fraiche

1 small wedge gorgonzola cheese, crumbled

1/2 teaspoon ground cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon chopped fresh chives

2 egg yolks

1 1/2 cups extra virgin olive oil, divided

1 tablespoon fresh lemon juice, divided

1 tablespoon honey mustard

1 tablespoon jarred roasted garlic

1 tablespoon fresh chives, chopped

1/4 cup sundried tomatoes, thinly chopped

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 head iceberg lettuce, shredded and chilled

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