Crispy Chicken Cutlets with a Heap of Spring Salad

By vail28

Ingredients

• Chicken:
• 1-1/2 pounds boneless, skinless chicken breast, sliced into 8 thin cutlets (see Note below)
• 1/2 cup well-shaken buttermilk
• 2 large eggs
• Sea salt and freshly ground black pepper
• 2 cups fresh bread crumbs (see Note below)
• 1/2 cup all-purpose flour
• Canola oil, for sautéing
• Salad:
• 6 handfuls arugula (about 6 cups), washed and drained
• 1/4 cup fresh parsley leaves
• 1/4 cup chopped fresh dill
• Sea salt and freshly ground black pepper
• 1 cup Buttermilk Green Goddess Dressing (recipe follows)
• 1/4 cup freshly grated Parmesan cheese
• Green Goddess Dressing
• 1/2 cup well-shaken buttermilk
• 1/4 cup your favorite or homemade mayonnaise
• 1 small Kirby cucumber, peeled and chopped
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh tarragon
• 2 teaspoons Dijon mustard
• Juice of 1/2 lime
• 4 or 5 fresh basil or celery leaves
• Sea salt and freshly ground black pepper
• 1 . Place the buttermilk, mayonnaise, cucumber, chives, tarragon, mustard, lime juice, and basil in a blender and puree until smooth. Season with salt and pepper to taste. Refrigerate in an airtight container until ready to use, or for up to 1 week.

Details

Servings 4
Adapted from splendidtable.publicradio.org

Preparation

Step 1

1. Chicken: Rinse the chicken and pat dry with paper towels. Whisk the buttermilk and eggs along with a pinch of salt in a shallow bowl. Place the bread crumbs and flour in two separate bowls or plastic bags, season each with salt and pepper to taste, and stir or shake to mix.

2. Pour canola oil about 1/4-inch deep into a large cast-iron or heavy-bottomed skillet and place over medium-high heat until sizzling hot.

3. While the oil is heating, dredge or shake the chicken in the flour mixture, adding one piece at a time, to evenly coat both sides, shaking off the excess, and then in the buttermilk mixture, allowing the excess to drip off. Finally, dredge in the bread crumbs to evenly coat both sides, patting to adhere.

4. Working in batches if necessary to avoid overcrowding the skillet, place the chicken in the hot oil and fry for 3 to 4 minutes per side, until golden brown and cooked through. Drain on a platter lined with a brown paper bag and season with additional salt and pepper. Repeat the process with the remaining cutlets, removing any brown bits with a slotted spoon and adding more oil if needed.

5. Salad: Combine the arugula, parsley, and dill in a large bowl. Season with salt and pepper to taste and toss to mix.

6. Assembly: Divide the salad mixture evenly between individual serving plates and place 1 or 2 pieces of warm chicken on top of each. Drizzle with the dressing, sprinkle with the Parmesan cheese, and serve warm.