Description
Crispy-breaded chicken cutlets, perfectly fried and served with a bright, fresh tomato and arugula salad. A classic Italian dish, elevated.
Ingredients
Units
Scale
- 3 cups (710 ml) panko breadcrumbs
- 2 large garlic cloves, finely minced
- 3 tbsp fresh parsley, finely minced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/4 cups (296 ml) finely grated pecorino Romano cheese, divided
- 3 eggs
- 1 cups (237 ml) all-purpose flour
- 2 lbs (907 g) chicken breasts, boneless and skinless
- Olive oil for frying
- 3 cups (710 ml) heirloom tomatoes, large diced
- 2 tbsp fresh basil, minced (optional)
- 3/4 tsp kosher salt
- Freshly cracked black pepper, to taste
- 1/4 cup (60 ml) lemon juice, freshly squeezed
- 1/2 cup (118 ml) extra virgin olive oil
- 8 oz (227 g) fresh arugula
- 4 oz (113 g) Parmigiano Reggiano or Grana Padano cheese
- Lemon wedges for serving
Instructions
- Preparing the Chicken
- In a shallow bowl, combine panko, minced garlic, parsley, salt, pepper, and 3/4 cup pecorino Romano cheese.
- In another bowl, whisk together eggs, 1/2 cup pecorino Romano cheese, and 1 tbsp water until fully combined.
- Pour flour into a separate shallow dish.
- Slice chicken breasts into thin pieces, cover with plastic wrap, and pound to about 1/2 inch thickness. Season both sides with salt and pepper.
- Dredge chicken in flour, dip in egg mixture, then coat with breadcrumb mixture, pressing to adhere.
- Cooking the Chicken
- Heat olive oil in a large skillet over medium-high heat. Fry chicken until golden and cooked through, about 4-5 minutes per side. Keep cooked chicken warm in a 300°F (149°C) oven.
- Preparing the Salad
- In a bowl, combine tomatoes, optional basil, salt, pepper, lemon juice, and olive oil.
- Before serving, toss arugula with the tomato mixture.
- Serving
- Place a chicken breast on each plate, top with a generous amount of salad, and shave Parmigiano Reggiano over the top. Serve with lemon wedges.
Notes
- For extra crispy chicken, let the breaded cutlets rest for 15 minutes in the refrigerator before frying.
- To make ahead, prepare the tomato salad up to a day in advance and store separately in the refrigerator.
- Substitute other firm white cheeses like Asiago or provolone for the Pecorino Romano if needed.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: One chicken breast with salad
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 20
- Carbohydrates: 35
- Fiber: 5
- Protein: 40
- Cholesterol: 150