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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
For the chicken:
3 cups panko breadcrumbs
2 large cloves garlic, finely minced
3 tablespoons fresh parsley, finely minced
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup plus 1/2 cup finely grated pecorino Romano cheese
3 eggs, lightly beaten
1 cup all-purpose flour
2 large boneless, skinless chicken breasts
salt and pepper to taste
olive oil for frying
For the salad:
½ cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup cherry tomatoes, halved
2 tablespoons fresh basil, minced
3/4 teaspoon kosher salt
freshly cracked black pepper, to taste
4 cups fresh arugula, cleaned and dried
2 tablespoons Parmigiano Reggiano
lemon wedges for serving
In a shallow bowl, combine the panko, garlic, parsley, salt, pepper, 3/4 cup pecorino Romano, and stir to combine. In a second shallow bowl, whisk together 3 eggs with 1/2 cup pecorino Romano and 1 tablespoon water until fully combined. In third shallow bowl or plate, add the flour. Put an extra plate out to place the breaded chicken.
Cut the chicken breasts in half horizontally to make 4 fillets. Place a chicken fillet on a cutting board and place a piece of plastic wrap on top. Use a meat mallet to pound the fillet until it’s about 1/4 inch thick. Repeat with the remaining fillets. Generously season each piece with salt and pepper on each side to taste.
Dredge a cutlet in the flour and coat both sides, and shake off excess. Dip it into the egg mixture and remove excess. Dredge it in the panko mixture, coating both sides and gently press to adhere. Place it on the reserved plate and repeat with remaining cutlets.
In a large skillet, heat a generous amount of oil over medium-high heat until oil is hot and shimmering. Preheat oven to 200ºF degrees. Add 2 cutlets to the pan and cook without moving until golden brown on the bottom. Turn and cook other sides until golden brown and cooked through. Place cutlets on paper towel lined plate to absorb oil. Then transfer chicken from the plate to a wire rack in preheated oven to keep them warm. Repeat with remaining cutlets.
To make the salad, in a small bowl, whisk together the olive oil, lemon juice, salt and pepper to taste. Add tomatoes and basil and toss to combine. Just before serving, toss arugula salad with dressing and shave 2 tablespoons of Parmigiano Reggiano on top. Serve chicken with the salad and lemon wedges on the side.
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