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Breaded Chicken Cutlet with Ham, Triple Creme Cheese and Baby Arugula
Total:
40 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Arugula Salad:
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 ounces baby arugula
Chicken:
  • 1 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 2 cups panko breadcrumbs
  • Salt and freshly ground black pepper
  • Four 6-ounce boneless, skinless chicken breasts
  • 6 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 ounces Red Hawk triple creme cheese (can substitute brie), thinly sliced
  • 8 thin slices Virginia ham or prosciutto

Directions

For the arugula salad: Whisk together the vinegar, mustard and some salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula and toss to coat the leaves with the vinaigrette. Season with salt and pepper.

For the chicken: Place the flour, eggs and breadcrumbs in 3 separate shallow bowls and sprinkle each with salt and pepper.

Place each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness.

Sprinkle the chicken on both sides with salt and pepper, dredge each breast in the flour and tap off excess. Dip into the egg wash and let any excess drip off, and then dredge on both sides in the breadcrumbs. Place on a baking rack set over a baking sheet.

Preheat 2 large nonstick saute pans over high heat. Add 3 tablespoons of the butter and 1 tablespoon of the oil to each pan and heat until the butter is melted and sizzling. Place 2 breasts in each pan and cook until golden brown, about 4 minutes. Flip the breasts over and continue cooking until golden brown and the chicken is cooked through, about 3 minutes longer. Remove each breast to a large plate and immediately top each breast with a few slices of cheese, a few slices of ham and some of the arugula salad.

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