Categories: Meals
Ingredients
- 4 pieces boneless, skinless chicken breast (no tenders)
- Salt and pepper
- AP flour, about 1 cup
- 3 large eggs
- 1 scant tablespoon Dijon mustard
- 3 tablespoons milk
- 3 tablespoons Pecorino Romano or Parmigiano-Reggiano cheese
- 1/4 to 1/3 cup olive oil or vegetable oil (light in color olive oil or safflower oil)
- 2 lemons
- 3 tablespoons butter
- 2 large cloves garlic, 1 crushed or chopped, 1 halved
- About 3/4 cup white wine
- 1 tablespoon Calabrian chili paste, harissa or sriracha
- About 1 1/2 cups chicken stock
- A handful flat-leaf parsley, for serving
- 1 loaf ciabatta bread, 12 to 14 inches long, halved
- EVOO, for drizzling
- Flaky sea salt, for sprinkling
- 1 large bundle arugula, cleaned, or boxed leaves
Directions
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Gather your ingredients and a gel board to prepare chicken.
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Halve the chicken breasts horizontally and butterfly them. Use a mallet to thin meat or even it out if needed — it depends on the size of the chicken breasts. Season meat with salt and pepper.
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Set a station up: Flour in shallow dish; eggs beaten with mustard, milk, salt, pepper and cheese; large frying pan with oil (4 to 5 turns of the pan); a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken to.
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Preheat the oil in skillet over medium to medium-high heat. Coat chicken 2 at a time in flour, shake of excess, then in egg and allow excess to drip off. Cook chicken 3 to 4 minutes on each side. Repeat, removing cooked chicken to wire rack. Once chicken is cooked, slice and lightly brown 1 lemon; add to pan with chicken. Wipe excess oil from pan, return to heat and add butter. When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce about 3 minutes. Add stock and reduce 5 minutes more. Pick and chop the parsley.
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Char the bread over gas burner or under broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks.
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Add the chicken back to sauce and heat the meat through, 3 to 4 minutes, turning occasionally. Add the sliced lemons and coat with sauce. Add parsley and transfer to plates. Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping.