Ingredients
| boneless, skinless chicken breasts (4) |
1 1/2 lbs
|
| panko |
2/3 cups
|
| Italian-style breadcrumbs |
1/2 cup
|
| large eggs |
2
|
| safflower or peanut oil |
1 1/2 cup
|
| kosher salt | |
| baby arugula | |
| parmigiano-reggiano, shaved | |
| jalapeños, thinly sliced | |
| olive oil |
Directions
- PLACE the chicken breasts into a large zipper bag and CLOSE, removing any air. Using the flat side of a meat mallet, POUND the hump on the chicken until all breasts are evenly 1/2-inch thick. REMOVE from the bag and SET on a plate.
- TOSS the panko and breadcrumbs in a wide, shallow bowl. CRACK eggs into another shallow bowl and WHISK until smooth.
- DREDGE the chicken on both sides in the beaten eggs, dripping off the excess. Then PRESS the chicken into the breadcrumb mixture to fully adhere crumbs on both sides, gently shaking off any excess. SET ASIDE on a plate.
NOTE: This step can be done in advance, storing chicken in the refrigerator until it is ready to be cooked. - HEAT a 12-inch frying pan over medium heat. ADD the oil. When oil is heated and shimmers, about 2 to 3 minutes, PAN-FRY the chicken until golden brown, about 3 to 4 minutes. If the breadcrumbs are browning too quickly, CRADLE the heat between medium to medium-low as needed so they don’t burn. FLIP and PAN-FRY the other side until golden and the chicken is just cooked through, another 2 to 3 minutes.
- REMOVE the chicken to a wire rack over a rimmed sheet pan and immediately SEASON generously with salt over top. LET the chicken rest for 8 minutes before serving.
- TOP the finished fried chicken cutlets with baby arugula, shaved Parmigiano-Reggiano, and sliced jalapenos, then DRIZZLE with extra virgin olive oil over top. SERVE and ENJOY!