Servings: 4
Calories: 458kcal
Ingredients
For the Breaded Chicken breast
- 1.5 pound chicken breast skinless, boneless, sliced
- ½ cup flour 00
- ½ cups breadcrumbs plain
- 1 unit egg
- 2 tbsp butter
- 2 tbsp olive oil extra virgin
- 1 unit lemon
- 1 tsp salt
For the side salad
- 3 cups arugula
- 1 cup cherry tomatoes halved
- 1 tbsp olive oil extra virgin
- ½ tsp salt
- ½ tsp pepper
Instructions
- Pat dry the chicken, this way the flour will stick better.
- Prepare your breading station: a bowl for the flour, a bowl for the eggs, a bowl for the breadcrumbs.
- Pound it until it is thin: ½ inch thickness is recommended.
- Add 1/2 tsp salt to the flour and coat each cutlet with a thin layer. Coat the chicken cutlets in flour and remove the excess.
- Dip each cutlet into the egg wash.
- Dredge each cutlet in plain breadcrumbs. Make sure all the surface of the breast is evenly coated. Press firmly for the breadcrumbs to adhere to the chicken cutlets.
- Warm some EVOO and butter at LOW TEMPERATURE. When the butter has dissolved and the oil is shimmering, add the chicken cutlets without overcrowding the pan.
- Cook at LOW-HEAT to get a nice golden crust with juicy interior. Meantime in a bowl, add the salad, chopped tomatoes, salt, pepper and oil and toss it.
- Remove the cutlets when they are evenly golden brown on each side, add the rest of the salt and a squeeze of a lemon. Serve it with a lemon wedge and the side salad. Serve and MANGIA!
Nutrition
Calories: 458kcal | Carbohydrates: 24g | Protein: 40g | Fat: 22g | Sodium: 1226mg | Potassium: 797mg | Fiber: 2g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 3mg
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