I had this wonderful crispy chicken recipe in a restaurant in Amalfi, Italy. Arugula is also known as rocket in Italy and probably comes from the French word roquette. You can also make this with veal, but cook the veal for only 2 minutes on each side. Serve with your favorite white Italian wine. Molto delizioso!
Fresh Tomato Salsa
2 cups red or multi-colored cherry tomatoes, diced
3 T extra-virgin olive oil
2 t balsamic vinegar
2 cloves garlic, minced
2 T chopped fresh basil
½ t chopped fresh oregano
Mix the above ingredients together in a bowl, cover and set aside while making the chicken.
Chicken Cutlets
4 boneless, skinless chicken breast halves
1 cup all-purpose flour
Salt and freshly ground black pepper
2 eggs
2 T milk or water
2 T freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
1 ½ cups panko bread crumbs
½ cup plain dry bread crumbs
Shaved Parmigiano-Reggiano or Pecorino Romano cheese, for garnish
Cut each chicken breast in half, lengthwise.
Gently pound chicken between layers of plastic wrap to ¼-inch thickness.
In a shallow bowl, add the flour and season generously with salt and pepper.
In another shallow bowl, whisk together the eggs with the milk or water and cheese.
In a third shallow bowl, mix together the panko and plain dry bread crumbs.
Dredge chicken in flour and shake off excess. Then dip the pieces into the beaten egg mixture and finally into the bread crumb mixture.
Set aside on a platter or baking sheet while breading the other pieces.
Preheat oven to 225 degrees F.
Pour 2 tablespoons of oil into a large skillet and heat over medium-high heat.
Cook cutlets in batches for about 4 minutes on each side.
Place cooked chicken on a baking sheet and keep warm in the oven while cooking the rest.
Wipe out the skillet with paper towels before cooking the remaining cutlets.
Spoon some of the tomato salsa on the bottom of each plate, place two chicken cutlets on top, and then top with some arugula.
Finish up with some shavings of cheese.
Serves 4
3 T extra-virgin olive oil
2 t balsamic vinegar
2 cloves garlic, minced
2 T chopped fresh basil
½ t chopped fresh oregano
Salt and freshly ground black pepper
Mix the above ingredients together in a bowl, cover and set aside while making the chicken.
Chicken Cutlets
4 boneless, skinless chicken breast halves
1 cup all-purpose flour
Salt and freshly ground black pepper
2 eggs
2 T milk or water
2 T freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
1 ½ cups panko bread crumbs
½ cup plain dry bread crumbs
¼ cup extra-light olive oil or avocado oil, for frying
4 small handfuls arugula, washed and dried (one handful for each plate) Shaved Parmigiano-Reggiano or Pecorino Romano cheese, for garnish
Cut each chicken breast in half, lengthwise.
Gently pound chicken between layers of plastic wrap to ¼-inch thickness.
In a shallow bowl, add the flour and season generously with salt and pepper.
In another shallow bowl, whisk together the eggs with the milk or water and cheese.
In a third shallow bowl, mix together the panko and plain dry bread crumbs.
Dredge chicken in flour and shake off excess. Then dip the pieces into the beaten egg mixture and finally into the bread crumb mixture.
Set aside on a platter or baking sheet while breading the other pieces.
Preheat oven to 225 degrees F.
Pour 2 tablespoons of oil into a large skillet and heat over medium-high heat.
Cook cutlets in batches for about 4 minutes on each side.
Place cooked chicken on a baking sheet and keep warm in the oven while cooking the rest.
Wipe out the skillet with paper towels before cooking the remaining cutlets.
Spoon some of the tomato salsa on the bottom of each plate, place two chicken cutlets on top, and then top with some arugula.
Finish up with some shavings of cheese.
Serves 4
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