On any given day, if you ask the posse what is their absolute favorite way to have chicken, the answer will be “chicken cutlets”.
This is one of those recipes that never fails, is infinitely adaptable, and leftovers are phenomenal. Especially when you take those leftovers and layer them in a loaf of bread with arugula, mozzarella cheese, roasted peppers and vinaigrette dressing – then press it in a panini grill……
I think I just figured out what’s for dinner tonight.
Chicken Cutlets Milanese – adapted from a recipe by Ina Garten
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1/2 tsp freshly ground black pepper
2 large eggs
1 tbs water
1 cup seasoned dry bread crumbs
1 cup panko crumbs
1/2 cup freshly grated Parmesan, for serving
Good olive oil
Using a mallet, pound the chicken breasts between sheets of plastic wrap until they are 1/4-inch thick.
Combine the flour and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and panko. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Set the coated chicken on a wire rack to dry for a few minutes before cooking.
Heat 3 tablespoons of butter and 3 tablespoons of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Place a chicken breast on a mound of salad. Serve with marinara sauce and grated Parmesan cheese.