The brown-bag lunch is a staple of the workday world, something we look forward to about as much as we look forward to going to work itself. But it doesn’t have to be soup out of a can or pallid slices of processed meat between two pieces of squishy bread. Chef James Kampper of Max’s Harvest in Delray Beach (169 N.E. Second Ave., 561/381-9970) has come up with a three-course meal that will delight the palate and help make the daily grind a bit more palatable.

The Designer Brown-Bag Menu

[ 1 ] Truffled deviled eggs

[ 2 ] Chicken Milanese sandwich with garlicky broccolini, Asiago aioli and pickled peppers on toasted ciabatta

[ 3 ] Fresh seasonal fruit with honey and mint

 

Chicken Recipe

1 8-ounce all-natural chicken breast half, sliced horizontally into 2 cutlets

1/2 cup each, flour and seasoned Italian bread crumbs

1 egg, beaten with 2 tablespoons water

1/4 cup olive or canola oil

Salt & pepper to taste

Preparation:

Put chicken cutlets between 2 pieces of plastic wrap and pound to 1/4-inch thickness. Season with salt and pepper. Dredge cutlets in flour, then beaten egg, then bread crumbs. Sauté in oil until cooked, 2 to 3 minutes per side. Remove from skillet and drain on paper towels. Makes two sandwiches.

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