Chicken Cutlets with Arugula


Since I eat chicken 2 or 3 times a week, I find you can never have enough recipes.  I already made chicken noodle soup, so last night I needed to find a different flavor profile.  Lately I have been loving prosciutto.  I can’t get enough of it, whether cool or warmed to a crisp.  Therefore, last night I made some chicken cutlets topped with a lemony arugula salad with crispy prosciutto.  Not to be completely cheesy, but it was a winner winner chicken dinner.

Chicken Cutlets with Arugula 002

Chicken Cutlets with Arugula
4 slices of prosciutto
4 chicken cutlets
1 c flour
salt and pepper
2 eggs
1/2 c cornmeal
1/2 c panko bread crumbs
pinch of cayenne
1 1/2 tsp herbs de provence
olive oil
arugula for 4 servings
2 lemons, juiced
3 tbs olive oil
1 1/2 tsp dijon mustard

Preheat oven to 400 degrees.  Place the prosciutto in a single layer on a sheet pan and roast in the oven for 5 minutes. Once cooled, crumble then set aside.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs. On a third plate, combine the panko bread crumbs, cornmeal, cayenne, and herbs de provence. Coat the chicken breasts on both sides with the flour, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 2 tablespoons of olive oil in a large saute pan and cook 2 or 3 chicken cutlets on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more olive oil and cook the rest of the chicken breasts. While the chicken is cooking combine the lemon juice, olive oil, dijon mustard, salt and pepper (to taste) in a large measuring cup, whisk to combine.  Toss the arugula with lemon vinaigrette, sprinkle with prosciutto. Place a mound of salad on each hot chicken cutlet.


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