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As I mentioned a few days ago, I love arugula salad served with chicken cutlets. So, here's a recipe for them. In my house, this is a favorite meal...especially, for DH. My MIL is the queen of chicken cutlets. She makes hers paper thin. I strive to make some as good as hers, but I've yet to be successful. Maybe one of these days...
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Begin with 6 boneless, skinless chicken breasts. Trim the tenderloins off & reserve them for another use. This makes for a more uniform sized cutlet. Place the chicken between plastic wrap, or a in resealable plastic bag & pound to a 1/4" thickness.
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Next, put a cup of flour on a plate & combine with a teaspoon of kosher salt & a 1/2 teaspoon of freshly ground pepper. On another plate, beat 3 extra-large eggs & a splash of water.
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Then, on a third plate, grate a 1/2 cup of Parmesan cheese,
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and mix it with a 1 1/4 cups of seasoned bread crumbs. Pour enough grapeseed oil into a pan that it fills to about an 1/8" {about 2-3 tablespoons}. Heat the pan over medium-low heat. Dredge the first chicken breast in the flour & tap off the excess.
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Then, dredge it in the egg mixture,
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and then the bread crumbs. Press down on the chicken slightly, to help the bread crumbs adhere. Cook each chicken cutlet for about 4-5 minutes per side, or until golden brown & cooked through. Cook as many as you can fit in the pan at a time. It will take a few batches. Add more oil as needed to prevent the pan from drying out.
Remove & place on a wire rack set over a rimmed baking sheet. Keep warm in a 200 degree oven,
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or serve immediately.
Tastes great with Arugula Salad mounded on top!
Parmesan Chicken Cutlets
Adapted from Barefoot Contessa, Family Style Cookbook Serves 6 6 boneless, skinless chicken breast halves 1 cup flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 3 extra-large eggs 1 tablespoon water 1 1/4 cup Italian seasoned bread crumbs 1/2 cup freshly grated Parmesan cheese Grapeseed oil Trim the chicken breasts & remove the tenderloins. Reserve them for another use. Place the chicken between plastic wrap, or inside a resealable plastic bag & pound to a 1/4" thickness. Combine the flour, salt & pepper on a plate. Beat the eggs with the water & pour onto another plate. Grate the Parmesan cheese & combine with the bread crumbs on a third plate. Coat the chicken breasts on both sides with the flour, then dip into the egg & finally into the bread crumbs. Press down on the chicken slightly, so that the breadcrumbs adhere. Heat 2-3 tablespoons of the grapeseed oil in a large skillet, over medium low heat. It should be about 1/8" inch deep. When the oil is hot, cook 1-2 chicken breasts at a time for about 4-5 minutes, or until golden brown. Flip & cook an additional 4-5 minutes. Remove from the heat & serve immediately. Or, place on a cooling rack set over a rimmed baking sheet in a 250 degree oven, until ready to serve. Click here for the printable recipe. |
9 comments:
I love arugula too, and it looks delicious with that breaded chicken!
Thanks Chocolate Shavings! Your food looks delicious as well :)
Yum! My husband has recently become a little obsessed with Arugula so I am sure he would love this. Thanks for sharing!
i want to come over for dinner.
Thanks Deseree~
Anytime suzy!
That looks delicious. You make your breaded cutlets almost the same way I do. The addition of fresh grated parmesan really makes a difference. If I didn't already have something else planned for dinner this would definitely be on the menu.
Oh, I love chicken cutlets and forgot about it until now. Thanks for reminding me with this post. Really cute blog by the way...I love it.
Yummy!
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