Ingredients:

  • 500g boneless skinless chicken breasts, butterflied and pounded to 1/4-inch
  • 65g all-purpose flour
  • 2 large eggs
  • 15ml water
  • 90g Panko breadcrumbs
  • 50g freshly grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 42g neutral oil (Grapeseed or Avocado)
  • 14g unsalted butter
  • 140g baby arugula
  • 25g shaved Parmesan cheese
  • 14g extra virgin olive oil
  • 15ml fresh lemon juice
  • 4 lemon wedges

Instructions:

  1. Butterfly the chicken breasts by slicing horizontally and place between plastic wrap. Use a meat mallet to pound to a uniform 6mm (1/4-inch) thickness.
  2. Set up a dredging station with three shallow bowls: bowl one with 65g flour, salt, and pepper; bowl two with 2 whisked eggs with 15ml of water; bowl three with 90g Panko, 50g grated Parmesan, garlic powder, and oregano.
  3. Dredge each chicken piece in flour (shaking off excess), dip into the egg wash, and then press firmly into the Panko-Parmesan mixture until fully coated.
  4. Heat the 42g neutral oil and 14g butter in a 12-inch skillet over medium-high heat. Once the butter foam subsides, fry the cutlets for 3-4 minutes per side until the crust is mahogany-colored and the internal temperature reaches 165°F (74°C).
  5. In a large bowl, toss the 140g baby arugula with 14g extra virgin olive oil, 15ml lemon juice, and 25g shaved Parmesan. Top each warm cutlet with the salad and serve with a lemon wedge.