Parmesan-Crusted Chicken with Roasted Potatoes & Cherry Tomato-Arugula Salad
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 4 Chicken Cutlets
- 2 Farm Eggs
- 1 Cup Panko Breadcrumbs
- 8 Ounces Multicolored Cherry Tomatoes
- 2 Ounces Arugula
- 1 Lemon
- 1 Pound Multicolored Potatoes
- 1 Shallot
- 1 Tablespoon Dijon Mustard
- 1/2 Cup All-Purpose Flour
- ⅓ Cup Grated Parmesan Cheese
Directions
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Preheat the oven to 475°F. Wash and dry the fresh produce. Crack the eggs into a medium bowl; beat until smooth. Cut the potatoes into bite-sized wedges. Halve the tomatoes. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of all 4 lemon wedges.
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Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
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While the potatoes roast, place the flour in a medium bowl; season with salt and pepper. Combine the breadcrumbs and half the Parmesan cheese in a separate medium bowl; season with salt and pepper. Pat the chicken cutlets dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the seasoned cutlets in the flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the breadcrumb-Parmesan cheese mixture (pressing to adhere). Transfer the breaded cutlets to a plate.
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While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken cutlets. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
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While the chicken cooks, add the mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
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Just before serving, in a large bowl, combine the arugula, tomatoes and remaining Parmesan cheese; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine; season with salt and pepper to taste. Divide the roasted potatoes, cooked chicken cutlets and salad between 4 plates. Enjoy!