(Chef’s Note: The bite of lemon, arugula, and onion cuts through the richness of these crisp cutlets. This can be served with many side dishes; herbed linguine is pictured below, and it can also be served with risotto. We have served with many side dishes but have kept the chicken dish for many seasons, as it is now a staple and signature dish.)
Submitted by Denise M. Caurdy-O’Connor, Executive Chef, Knollwood Country Club, West Bloomfield, Mich.
Ingredients
1 ¼ cups plain dried breadcrumbs
¼ cup + 2 tbsp. olive oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten
coarse salt and ground pepper
4 boneless, skinless chicken-breast halves (about 6 ozs. each)
2 tbsp. fresh lemon juice
lemon wedges (for serving)
5 ozs. baby arugula
1 small red onion, thinly sliced
Procedure:
• Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well-combined; spread on sheet.
• Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
• One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until ½-inch thick.
• Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
• Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
• In a bowl, whisk together remaining 2 tbsp. oil and lemon juice; season with salt and pepper. Add arugula and onion; toss.
• Top chicken with salad; serve with lemon wedges on the side.
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