This Chicken Cutlet with Lemon Garlic Dressing is served atop arugula and spinach and comes together in under 30 minutes, making it a great choice for a weeknight meal.
There are certain dishes that I truly think everyone should learn how to make. These are the go to recipes that you can pull together even if you don't have all the exact ingredients. These dishes are versatile and easy to put your own spin on.
Do you remember, a few weeks back, I gave you my recipe for Easy Roasted Chicken? Well, while I still maintain that a roasted chicken is THE most necessary meal to learn, a chicken cutlet is right up there.
So let's start with the basics. You'll need some thin boneless chicken breasts. I sometimes just buy boneless breasts and pound them down thin but every now and then my grocery store will have chicken on sale that is marked "for cutlets". Hey, sometimes I get lazy, whatever, it's easy to buy it ready to go.
Other than the chicken, you're going to need some flour, some eggs and breadcrumbs. The only breadcrumbs I had in the pantry were whole wheat breadcrumbs (which is why my chicken cutlets look a little darker in color than usual, in the photos). See what I mean, versatility. Use whole wheat, panko or whatever crumb happens to be renting space in your pantry at the moment.
Before you even think about heating up your skillet, get your breading station ready. Place your crumbs in a shallow bowl, or if you want to be fancy like me, a paper plate. Crack your eggs in another shallow bowl and give them a little beat. Stick your flour in another shallow bowl, or again, a paper plate.
Season your flour with salt and pepper. Dip the chicken first in the flour, then egg and lastly the crumbs. Make sure it's completely covered with crumbs. Okay, now you can heat your oil in the skillet. I know I say this whenever we are browning anything, but please, oh please, DO NOT OVERCROWD THE PAN. If you overcrowd the pan, you are going to end up with soggy crust, because things will start to steam. Got it? Good. Okay, so go ahead and cook that chicken until it's nice and brown on both sides and cooked through.
While the chicken is cooking whisk together the dressing ingredients. That part is super easy.
You could serve this over pasta or mashed or even risotto but, by far, my favorite way to eat a chicken cutlet is over some simple mixed greens. I usually just buy the bag that is a mixture of spinach and arugula.
Place your greens on the plate and top with the cutlet and then drizzle the entire thing with the lemon garlic dressing.
Cooking tip: If your chicken is on the thicker side and isn't cooked through once it's totally browned, just pop it in a 350 oven to finish.
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