Source of Recipe
From "Comfort Food Shortcuts" by David Venable
"Thin chicken cutlets are dredged in a seasoned crumb coating and panfried, then topped with peppery arugula and cherry tomatoes and garnished with lemon wedges for squeezing over the entire dish."
List of Ingredients
◦ 4 (4 to 6 ounces each) boneless, skinless chicken breasts
◦ 1 teaspoon plus ½ teaspoon kosher salt
◦ 1 teaspoon plus ½ teaspoon freshly ground black pepper
◦ ¼ cup all-purpose flour
◦ 1 large egg
◦ 1 cup seasoned Italian bread crumbs
◦ ¼ cup (1 ounce) grated Parmigiano-Reggiano
◦ 1 teaspoon garlic powder
◦ Vegetable oil for frying
◦ 4 cups arugula
◦ 1 cup cherry tomatoes, halved
◦ Lemon wedges
Put one chicken breast on a piece of plastic wrap and cover with another piece of plastic wrap. Using a rolling pin, pound the chicken breast to a thickness of ¼ inch. Repeat with the remaining chicken breasts. Remove the plastic wrap and season the chicken with the 1 teaspoon salt and the 1 teaspoon pepper.
Put the flour in a shallow bowl. Put the egg in another shallow bowl and beat with 2 tablespoons water. Put the bread crumbs, Parmigiano-Reggiano, garlic powder, and the remaining ½ teaspoon salt and ½ teaspoon pepper in a third shallow bowl and mix well. Dip each chicken breast into the flour, coating evenly on both sides, then the egg mixture, followed by the bread crumbs, shaking off any excess mixture and pressing firmly to coat.
Add ¼ inch oil to a large skillet and heat over medium heat. Cook the chicken until golden brown, 2 to 2 ½ minutes per side. Put the chicken on a paper towel-lined plate to absorb any excess oil. Serve with arugula and cherry tomatoes, with the lemon wedges alongside.
Makes 4 servings