Categories: Chicken
Ingredients
- 2 chicken breasts
- 3 large eggs
- 1/4 cup half-and-half or whole milk
- 1/2 cup flour
- 1 cup seasoned breadcrumbs
- Kosher salt and black pepper to taste
- 4 tbsp butter
- Arugula, baby spinach or spring greens
- 1/2 cup Parmesan shavings
- 1 lemon, cut into wedges
Directions
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Place your palm flat against the top of each chicken and carefully slice each piece in half horizontally. You’ll be left with 4 chicken pieces.
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Place each chicken cutlet between 2 sheets of plastic wrap and use the smooth side of a mallet to pound them very thin.
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In a dish, whisk together the eggs and half-and-half. Place the flour and breadcrumbs in two separate dishes. Set the three dishes aside for a sec.
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Salt and pepper both sides of the chicken pieces, then dredge them one at a time on the flour, the egg mixture and coat both sides in breadcrumbs. Lay the cutlets on a clean plate as you bread them until you’re ready to cook them.
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Melt 2 tbsp butter in a large skillet over medium-low heat. When it’s melted and hot, add two chicken cutlets and cook them on both sides until the breading is golden brown and the chicken is cooked through, 2-3 minutes per side. Remove the cutlets to a clean plate, then add the remaining 2 tbsp butter to the skillet and cook the remaining two cutlets.
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To serve, place a cutlet on a plate. Top generously with arugula. Squeeze a little lemon juice over the greens, then sprinkle with a little salt. Finally, sprinkle on Parmesan shavings and serve with lemon wedges.