Serves
4 servings
Ingredients
4 boneless, skinless chicken breasts
1 cup unbleached all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
1/2 cup Parmigiano-Reggiano cheese, finely grated
Kosher salt and freshly ground black pepper
Olive oil, for pan-frying
1 lemon, cut into 4 wedges for serving
Salad:
1 teaspoon freshly grated lemon zest
1 tablespoon freshly squeeze lemon juice
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano
5 ounces baby arugula
Procedure
There’s no wonder why the chicken cutlet is a favorite of everyone from kids to the fussiest adult. We took a little flavor liberty with this version and added a little Parmigiano to the breading for a little extra cheesy crunch. Just like the traditional version, we love to serve this with a bright-crisp salad. Make this your own by experimenting with different spices in the breading and switching up the components in the salad.
1. Cut each chicken breast in half lengthwise. Place a chicken breast half in a plastic storage bag or between 2 sheets of plastic wrap and pound with a meat mallet to an even 1/4" thickness. Repeat the process with remaining chicken breasts. If you do not have a meat mallet, a small saucepan works well to flatten chicken.
2. Place each flour, eggs into separate bowls, and breadcrumbs and Parm into a third. Season all three bowls with salt and pepper.
3. Generously season chicken with salt and pepper. Dredge the chicken in flour, shaking off the excess, and then dip the chicken into egg mixture. Allow excess egg to drip off and transfer to the bowl with breadcrumbs. Thoroughly coat the chicken, lightly pressing to ensure all the chicken is covered in the crumbs.
4. To a large nonstick skillet set over medium heat, add oil. When the oil is shimmering, add the chicken and cook, turning once, until golden and crispy, about 3 minutes per side. Transfer chicken to a paper towel-lined baking sheet or wire rack lined baking sheet.
5. While the chicken is cooking prepare the salad: To a medium bowl, add lemon zest, lemon juice, and mustard. Using a whisk, thoroughly combine, and then whisk in the olive oil until emulsified. Add the cheese and stir to combine, taste and adjust seasoning with salt and pepper. Add the arugula, toss to coat and season to taste with salt and pepper.
5. To serve: Divide the chicken between dinner plates and set a mound of the salad on the side. Serve with a lemon wedge and enjoy.
