CHICKEN CUTLETS WITH PEACH AND ARUGULA SALAD

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chicken cutlets with peach and arugula salad image

Number Of Ingredients 13

2 large eggs
1 tablespoon milk
1 cup panko or dry breadcrumbs
1/2 cup Parmigiano finely grated
1/3 cup flour
1 pound boneless chicken breasts (4) pounded
3 pinches salt
9 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon smooth Dijon mustard
2 ripe peaches pitted and cut into wedges
4 ounces baby arugula
1/2 small red onion thinly sliced

Steps:

  • preheat oven to 200 degrees to keep fried chicken warm
  • beat the eggs with milk and put in a shallow wide dish; put breadcrumbs mixed with Parmigiano in another shallow dish; put flour in a third shallow dish
  • dredge chicken in flour, shake excess, then dredge in egg wash, then dredge in crumbs, then place on a wire rack to set for 5 mins
  • in a medium bowl whisk together 4 tablespoons of oil, vinegar and mustard, season with salt and pepper and add peaches and toss gently
  • heat 3 tablespoons of oil over medium high heat in a skillet and cook the cutlets 2 at a time, flipping once till golden and crisp, about 2 mins per side. Put cutlets after they finish cooking in the oven to keep warm.
  • add arugula and onion to the peaches and toss well. Serve the chicken topped with salad.

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