What I like just about as much as anything is cooking. Tonight, I was supposed to have dinner with some friends, but they couldn’t come, so I made it for myself. It was yummy, and I’m stuffed now- but oh well.
Here’s the recipe:
2 lb boneless, skinless chicken breasts, pounded thin
2 garlic cloves, crushed
1 lemon, halved
1 1/2 cups flour
2 cups panko bread crumbs
Cherry tomatoes, halved
In a bowl, toss the cutlets in a few tablespoons of olive oil, the crushed garlic cloves, and a couple of squeezes of fresh lemon juice. Let sit for about half an hour.
In the meantime, fill a plate with the flout, seasoned with salt and pepper. In a bowl next to it, beat 2 eggs and season. Then pour the panko bread crumbs on a plate next to the bowl; season.
Take a cutlet out of the marinade and wipe off any garlic bits. Dredge in flour and shake off excess. Dip into the egg wash and shake off excess. Lay the cutlet on the panko plate and coat thoroughly on both sides. Set on a large plate. Repeat with remaining cutlets.
In a large frying pan over medium heat, add about 1/4 teaspoon of olive oil (I added more as needed). When the oil is hot, gently add the cutlets. Do not crowd the pan. Cook for a few minutes, until the coating is golden brown. Flip over and cook till the other side is golden brown. They’re done when they’re relatively firm to the touch. Remove from heat.
To serve, top cutlets with arugula and tomatoes, dress with olive oil and lemon juice, and sprinkle with salt.
From Epicurious: Crowd Pleasers