CHICKEN CUTLET

Chicken Cutlet image

Yield Serves 4

Number Of Ingredients 14

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1 cup all-purpose flour
3 large eggs, lightly beaten
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
4 (6-ounce) boneless, skinless chicken breast halves
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons olive oil
1/4 pound Red Hawk triple cream cheese, Brie, or Camembert, thinly sliced
8 thin slices country ham or prosciutto
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 pound baby arugula

Steps:

To cook the chicken, put the flour, eggs, and bread crumbs in 3 separate shallow bowls and season each with salt and pepper.
Place each chicken breast between 2 pieces of wax paper and pound to 1/4-inch thickness.
Season the chicken on both sides with salt and pepper and then dredge each breast in the flour and tap off the excess. Dip into the egg wash and let the excess drip off, then dredge on both sides in the bread crumbs. Place on a wire rack set over a baking sheet.
Preheat 2 large nonstick sauté pans over high heat. Add 3 tablespoons of the butter and 1 tablespoon of the oil to each pan and heat until the butter is melted and sizzling. Place 2 breasts in each pan and cook until golden brown, about 4 minutes. Flip the breasts over and continue cooking until golden brown and the chicken is cooked through, about 3 minutes.
To make the arugula salad, whisk together the vinegar and mustard in a large bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. Add the arugula and toss to coat the leaves with the vinaigrette.
Transfer each breast to a large plate and immediately top with a few slices of cheese, then a few slices of ham, and some of the arugula salad.