Chicken Cutlets with Arugula and Pomelo Salad
Crispy chicken Milanese topped with a delicious arugula, pomelo and Parmesan salad. Simple, perfectly crunchy, and great for dinner any night of the week.
Servings: 2
Ingredients
The Chicken Cutlets
- 2 Chicken Breasts Butterflied and Pounded Thin
- 1 C Flour all-purpose
- 2 Eggs beaten
- 2 C Breadcrums panko or fresh breadcrumbs
- Olive oil for Frying
The Salad
- 1 Large Handful Arugula
- 1 Pomelo Peeled and segmented
- 1/4 Red onion Finely Sliced
- 1/2 Lemon Juice
- 1/4 C Olive Oil
- Lots of Shaved Parmesan
- Salt
- Pepper
Instructions
- Butterfly and pound your chicken breasts until thin and even. Season with salt.
- Get three plates, or trays, and add your flour to one, beaten eggs in another and breadcrumbs in the last.
- Dredge each cutlet in flour, then egg, then breadcrumbs—pressing the crumbs in so they really stick.
- Heat a generous layer of olive oil in a large skillet over medium-high heat. Fry the cutlets until golden brown and crispy, about 3–4 minutes per side depending on thickness. Set on a wire rack or paper towel to drain. Season with salt while still hot.
- In a large bowl, toss your arugula, pomelo, and onion. Drizzle with olive oil, lemon juice, season with salt and pepper, and toss gently. Add shaved Parmesan just before serving.
- Place a hot, crispy chicken cutlet on a plate. Top with a big pile of the citrusy arugula salad. Finish with a few more shavings of Parmesan and an extra little drizzle of olive oil, some flaky salt and eat up!
Video
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