Crispy Chicken Cutlets with Arugula Salad & Mustardy New Potatoes
This 30-minute crispy chicken cutlet dinner comes together in a snap and is perfect for spring and summer. Fresh, peppery arugula tops flavorful crispy chicken, and mustardy, herby, warm potatoes are served alongside for a complete weeknight dinner for two.
Active Time: 30 minutes
Total Time: 30 minutes
Yield: 2 servings
Ingredients:
12 oz baby potatoes
Kosher salt, to taste
2 TBSP sour cream
2 TBSP whole grain mustard
¼ cup fresh parsley, finely chopped
2 TBSP fresh tarragon, finely chopped
Black pepper, to taste
¼ cup all-purpose flour
1 egg
½ cup panko breadcrumbs
1 TBSP dried Italian herb blend
½ tsp granulated garlic
Neutral oil, for frying
12 oz chicken cutlets
2 oz arugula
3 TBSP freshly shaved parmesan
1 TBSP olive oil
1 lemon, zested and quartered
Directions:
Place baby potatoes in a medium pot of heavily salted water. Bring to a boil and cook until tender when pierced with a fork, 12-15 minutes. Drain, add to a large bowl, and allow to cool slightly. Add sour cream, whole grain mustard, herbs, a big pinch of salt, and a few cracks of black pepper, and toss to combine.
Place flour in a shallow dish. Place egg in a second shallow dish and beat until smooth. Place panko, Italian seasoning, and garlic powder in a third shallow dish, and stir to combine. Heat about ½-inch neutral oil in a large, heavy-bottomed pan over medium-high heat.
Place chicken between two large pieces of plastic wrap and pound with a mallet or rolling pin until about ⅓-inch thick. Season chicken all over with salt and pepper. Working one piece at a time, press into flour on both sides, shaking off excess, then press both sides into egg mixture, allowing excess to drip off. Press chicken into panko mixture, pressing to adhere. Repeat with the remaining cutlet.
Once oil is hot enough that a pinch of panko sizzles, add chicken cutlets to the pan. Cook until golden-brown and cooked through, 4-5 minutes per side, spooning with oil as needed for even browning. Remove to a paper towel-lined plate and season lightly with salt.
While chicken cooks, add arugula and parmesan shavings to a large bowl and toss with a drizzle of olive oil, a squeeze of lemon juice, a pinch of lemon zest, and a crack of black pepper.
Divide warm potato salad and chicken cutlets between plates. Top chicken with arugula salad and serve with lemon wedges on the side for squeezing.