Serious Eats: Recipes
Breaded Chicken Cutlets With Tomatoes and Arugula
Note: I never buy chicken cutlets—they're more expensive than chicken breasts and it's much easier to simply cut your own. I simply put the boned, skinless chicken breasts in the freezer until they're partially frozen and use a sharp knife to cut two or three cutlets lengthwise from each breast, depending on their size. I then pound the slices so that they're of equal thickness and will cook evenly.
I find that when I prepare chicken in this manner, it stretches much further than usual, and I can easily feed 6 with 4 chicken breasts. If you have any breaded cutlets left over, they're great gently rewarmed and served in a panini the following day!
About the Author: Deborah Mele is the owner of Italian Food Forever, an Italian recipe blog, as well as Recipe Rebuild, a healthy recipe blog she shares with her daughter Christy, an RD. Deborah lives 6 months a year in Umbria, Italy where she oversees her guest house Il Casale di Mele.
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