CHICKEN CUTLETS WITH SPICY ARUGULA
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put a chicken cutlet between 2 pieces of plastic wrap and, using a rolling pin or the flat side of a meat mallet, pound it out about 1/4 inch thick. Season all over with some salt and pepper. Repeat with the remaining 3 cutlets.
- Whisk the eggs in a large shallow bowl. Spread the panko in another large shallow bowl and stir in the grated Parmesan, Italian seasoning and basil. Have a large tray ready nearby. Dip a cutlet in the egg to coat all over, letting the excess drip off, and then press both sides into the panko, coating well. Set aside on the tray and repeat with the remaining 3 cutlets. Refrigerate the cutlets for 20 minutes.
- Set a large skillet over medium-high heat, add some canola oil and heat until hot (you can check by dropping in a little bit of the panko mixture; it should sizzle). Add 2 chicken cutlets and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other sides are golden brown and the chicken is cooked through, about 2 more minutes. Transfer each cutlet to a dinner plate.
- Carefully pour out and discard any remaining oil and crumbs in the skillet. Heat some more canola oil and cook the 2 remaining chicken cutlets. Top each cutlet with some Spicy Arugula and Parmesan shavings. Put a lemon wedge on each plate and serve.
- Put the lemon juice, shallots, Dijon mustard and some salt and pepper in a small bowl. Slowly whisk in the olive oil. Taste and adjust the seasoning as needed.
- Put the arugula in another bowl. Drizzle some of the dressing around the sides of the bowl. Toss to lightly coat the arugula; taste and season with additional salt and pepper if needed.
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imran mithun
[email protected]I'm going to try this recipe with grilled chicken instead of pan-fried.
Rob Vermaas
[email protected]I'm sure this dish would be even better if I used fresh arugula.
Farooq Malik jan
[email protected]This recipe is a great way to use up leftover chicken.
Rudolph Maree
[email protected]I'm going to make this dish for my next dinner party.
Zaki Gondal
[email protected]I can't wait to try this recipe with my own twist on it.
Ntando Thato
[email protected]The arugula pesto is what really makes this dish special.
Francina Francis
[email protected]I'm always looking for new chicken recipes, and this one definitely fits the bill.
Noah Early
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Sacid Yare
[email protected]This dish is perfect for a quick and easy weeknight meal.
Cory Dcook
[email protected]I'm so glad I tried this recipe. It's now one of my favorites!
Ndidi Patience
[email protected]This recipe is definitely a winner! The chicken was moist and tender, and the arugula pesto was so flavorful.
Anthony Cambridge
[email protected]I'm not a big fan of arugula, but I still enjoyed this dish. The chicken was cooked perfectly.
Greg Buckingham
[email protected]This recipe was too spicy for my taste, but I think it would be perfect for someone who likes a little heat.
Nahin Chowdury
[email protected]I found that the chicken needed a little more seasoning, but overall it was a good recipe.
Wisdom Gbemu
[email protected]The chicken was a little dry, but the arugula pesto was delicious.
Md Ruman Munsi
[email protected]I love this recipe because it's so easy to make and it always turns out great.
BDHTAMIM
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Ayesha Iqbal
[email protected]I made this for a dinner party and it was a huge success. The chicken was cooked perfectly and the arugula pesto was amazing.
Pashtoon journalist
[email protected]This dish was a hit with my family! Everyone loved the crispy chicken and the spicy arugula.
Sweeti Angel
[email protected]Absolutely delicious! The chicken was so moist and flavorful, and the arugula pesto was the perfect complement. I will definitely be making this again.