Ingredients:

  • 2 large chicken breasts (approx. 500g), butterflied and pounded
  • 1/2 cup all-purpose flour (65g)
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs (90g)
  • 1/2 cup grated Parmigiano-Reggiano (45g)
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 cup neutral oil for shallow frying (approx. 30g absorbed)
  • 5 oz fresh baby arugula (140g)
  • 1/4 cup extra virgin olive oil (60ml)
  • 2 tbsp fresh lemon juice (30ml)
  • 1 tsp Dijon mustard
  • 1/2 cup shaved parmesan cheese (40g)
  • 1 pinch flaky sea salt

Instructions:

  1. Butterfly the chicken breasts by slicing them in half horizontally. Place between plastic wrap and pound with a meat mallet to a uniform 1/4-inch thickness.
  2. Set up a dredging station with three shallow bowls: one with flour, garlic powder, and paprika; one with beaten eggs; and one with panko mixed with grated parmesan.
  3. Season chicken with salt and pepper. Coat each piece in flour (shaking off excess), dip in egg wash, then press firmly into the panko mixture until fully coated.
  4. Heat neutral oil in a large skillet over medium-high heat. Fry chicken cutlets for 3-4 minutes per side until the crust is mahogany-colored and the internal temperature reaches 165°F (74°C).
  5. Transfer cooked chicken to a wire cooling rack immediately to maintain crispness.
  6. In a large bowl, whisk together extra virgin olive oil, lemon juice, and Dijon mustard. Toss the arugula and shaved parmesan in the dressing.
  7. Place the warm chicken cutlets on plates, top generously with the dressed arugula salad, and finish with a pinch of flaky sea salt.