Because who doesn't love a crispy chicken cutlet?
It’s April, that contradictory, confusing time of year when the weather fluctuates between a sunny 65 and a cloudy 45—multiple times a week. Facing chilly days and colder evenings, we’re still craving the carbs (hello, pasta!). At the same time, peas, asparagus, and fresh tender greens overflow into grocery store aisles, begging us to shift toward lighter, veg-forward food. This may feel confusing for some, but for me, it simply means that Spring Comfort Food season has arrived!
Spring comfort food: think hearty, substantial proteins or carbs complimented by delicious, springy seasonal vegetables and light, zingy dressings. Polenta topped with fresh peas and asparagus. Whole wheat toast spread thick with creamy herb cheese and garnished with fava beans and crispy prosciutto. And this week’s Crispy Chicken Cutlets with Arugula and Snap Peas.
Crisp, golden brown chicken topped with a delicate arugula and snap pea salad. Crunchy and satisfying, light and refreshing, Crispy Chicken with Arugula and Snap Peas is the ultimate springtime comfort food. It’s great for a weeknight dinner, since it comes together quickly with only a few ingredients and appeals to everyone (who DOESN’T love a chicken cutlet?) But it's also classy enough to serve to friends at your next outdoor get-together . . . trust me, they’ll love you forever for allowing them to feel classy while eating a grown-up chicken tender!
The calendar may say spring, but that doesn’t mean you need to give up winter comfort food completely and skip straight to salads. Revel in the transition and treat yourself to a platter of spring comfort food with these Crispy Chicken Cutlets with Arugula and Snap Peas.
Enjoy!
Crispy Chicken Cutlets with Arugula and Snap Peas
(Serves 4)
For the chicken:
4 small chicken breasts, about 4 oz each, pounded to ½ inch thickness
Diamond Crystal kosher salt and freshly cracked black pepper
½ cup all-purpose flour
2 eggs, beaten
1 cup plain panko breadcrumbs
Canola oil, as needed for frying
For the salad:
¾ cup baby arugula
¾ cup sugar snap peas, thinly sliced on a bias
¼ small red onion, thinly sliced
2 tsp lemon juice
2 tsp extra-virgin olive oil
¼ tsp Diamond Crystal kosher salt
Freshly cracked black pepper
1-2 oz Parmesan cheese, shaved
Special equipment: baking sheet, wire cooking rack
Method
For the chicken:
Set up a breading station with three shallow pans (pie dishes work well) holding the flour, beaten eggs, and breadcrumbs, respectively. You’ll also want a pair of tongs and a baking sheet fitted with a wire cooling rack nearby.
Preheat the oven to 350 degrees F. Fill a large metal saute pan with about ¼-inch canola oil and heat on the stove over medium-high heat until a breadcrumb sizzles when dropped in or a thermometer inserted into the center of the oil reads 350 degrees F.
Season chicken breasts on both sides with kosher salt and pepper. Dredge lightly in flour to coat and dunk into the beaten egg. Shake off excess egg and dredge in breadcrumbs. (This process will work best if you keep one hand dry for the flour and breadcrumb dredging and use the other for dipping into the egg).
Lay two of the breaded chicken breasts into the pan (laying them down away from you so you don’t get splattered) and cook until golden brown on the bottom, about 2 minutes. Using tongs, flip chicken and cook on the other side until golden brown, 2 minutes more. Remove to the wire rack and sprinkle lightly with salt.
Repeat with the remaining 2 chicken breasts, then transfer all the chicken, still on the wire rack/baking sheet set-up, to the oven for 3-5 minutes, or until a thermometer inserted reads 165 degrees F.
For the salad:
Toss together arugula, sliced peas, and red onion in a bowl. Sprinkle with olive oil, lemon juice, and salt and toss lightly.
Top cutlets with salad. Season with freshly cracked black pepper, sprinkle with shaved Parmesan, and serve immediately.
Originally posted April 17, 2021.
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