Chicken Cutlet w/Peach and Arugula Salad

By Golfwidow7

nutrition information (per serving):
Calories (kcal): 440, Fat Calories (kcal): 230, Fat (g): 26, Saturated Fat (g): 4.5, Polyunsaturated Fat (g): 3.5, Monounsaturated Fat (g): 17, Cholesterol (mg): 110, Sodium (mg): 430, Carbohydrates (g): 22, Fiber (g): 2, Sugar (g): 9, Protein (g): 28

Ingredients

• 2 large eggs
• 1 Tbs. milk
• 1 cup plain, dry breadcrumbs
• 1/2 oz. Parmigiano-Reggiano, finely grated (1/2 cup)
• 1/3 cup all-purpose flour
• 4 boneless, skinless chicken breast cutlets (about 1 lb.)
• Kosher salt
• Garlic powder
• 5 Tbs. plus 4 tsp. extra-virgin olive oil
• 1 Tbs. balsamic vinegar, preferably white
• 1/4 tsp. Dijon mustard
• 2 large ripe peaches, pitted and cut into wedges
• 4 oz. baby arugula (about 4 cups)
• 1/2 small red onion, very thinly sliced
• Position a rack in the center of the oven and heat the oven to 200°F. Line a baking sheet with paper towels.

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from finecooking.com

Preparation

Step 1

Beat the eggs with the milk in a wide shallow dish. Combine the breadcrumbs and Parmigiano in a second dish, and put the flour in a third.

Season the chicken generously with salt and lightly with garlic powder. Dredge in the flour, shaking off the excess, coat with the egg wash, then dredge in the breadcrumb mixture, patting lightly. Transfer to a wire rack for 5 minutes to set.

Meanwhile, in a medium bowl, whisk together 4 tsp. of the oil, the vinegar, and mustard. Season to taste with salt and pepper. Add the peaches and toss gently.

Heat 3 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add two cutlets and cook, flipping once, until golden and crisp on both sides, about 2 minutes per side. Transfer to the baking sheet, and keep warm in the oven. Add the remaining 2 Tbs. oil to the skillet, and repeat with the remaining two cutlets.

Add the arugula and onion to the peaches and toss well. Serve the chicken topped with the salad.