Ingredients:

  • 1 lb chicken breasts, halved horizontally and pounded to 1/4 inch thickness
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 tsp Dijon mustard
  • 1.5 cups panko breadcrumbs
  • 0.5 cup finely grated Parmigiano-Reggiano
  • 0.25 cup neutral oil (grapeseed or avocado)
  • 2 tbsp unsalted butter
  • 3 cups baby arugula
  • 0.5 lemon, juiced
  • 2 tbsp extra virgin olive oil
  • 20g shaved Parmesan cheese

Instructions:

  1. Slice the chicken breasts into cutlets horizontally. Place between sheets of parchment paper and pound with a meat mallet from the center outward until a uniform 1/4-inch thickness is achieved. Season both sides aggressively with salt and pepper.
  2. Prepare the three-stage breading station: Place flour in the first shallow bowl. In the second bowl, whisk eggs with water and Dijon mustard. In the third bowl, combine panko breadcrumbs and grated Parmigiano-Reggiano.
  3. Dredge each cutlet in flour and shake off excess. Dip into the egg wash to coat completely, then press firmly into the panko-parmesan mixture, ensuring no bare spots remain.
  4. Place breaded cutlets on a plate or wire rack and allow to rest for 10 minutes. This allows the flour and egg to hydrate, creating a bond that prevents the crust from separating during frying.
  5. Heat the neutral oil and butter in a large heavy-bottomed skillet over medium heat until the butter foams. Fry the cutlets for 3-4 minutes per side until deep golden brown and the internal temperature reaches 165°F (74°C).
  6. In a medium bowl, whisk the lemon juice and extra virgin olive oil. Toss with baby arugula and shaved Parmesan. Serve the hot chicken topped with the dressed salad.