Delicious, quick and light. This versatile recipe is great for company or just a quick weeknight meal. Either way, it will quickly become a favorite.
INGREDIENTS
4 boneless, skinless chicken breasts
1 cup flour
3 eggs, whipped with a fork
2 cups panko crumbs
1/4 cup freshly grated parmesan (optional)
salt and freshly ground black pepper
2 Tbs. extra virgin olive oil
2 Tbs. butter
DIRECTIONS
Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap. Alternatively, if you are lucky enough to have a good market near you that already has good, very thin cutlets, use those and no pounding is needed. Don’t overlook a good local Italian market, they often have them. I have found that pre-packaged cutlets, including name brand chicken, are not quite thin enough and still should be pounded thinner.
Prepare breading station with 3 containers, flour in one, egg & a tablespoon or 2 of water in the second and the panko and parmesan (if using) in the third. Season all three with kosher salt and fresh ground pepper.
Dredge cutlets in flour, then egg and then panko. Lay the coated breasts out on sheet pan, lined with parchment and refrigerate, uncovered for a minimum of 15-30 minutes to let the egg dry out; this will ensure a crisp crust.
Add the olive oil and butter to a 12″ saute pan. Over medium-high heat, saute the cutlets, in batches, for about 2-3 minutes per side, depending on the thickness.
Place cutlet on top of arugula salad, drizzle cutlet with a smidge of olive oil and a squeeze of lemon juice on each cutlet. Serve immediately.
NOTE:
For arugula salad, just sprinkle with kosher salt, fresh ground pepper, extra virgin olive oil and squeeze fresh lemon juice over all. Toss, add shaved parmesan and serve.
Love, love, love this…delicious and easy.