CHICKEN CUTLETS WITH PEACH AND ARUGULA SALAD

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.