Crunchy Chicken
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 6
  • 8 thin chicken cutlets (about 1½ pounds total)
  • 2 large eggs, beaten
  • ½ cup flour
  • 1½ cups panko
  • ¼ cup grated Parmesan cheese
  • 6 TBLS TwoGirlsGourmet Shallot Oil, divided
  • 6 TBLS canola oil, divided
  • 1 5-oz bag of arugula
  • ¼ cup extra-virgin olive oil
  • ½ lemon, juiced
  • Salt and freshly ground black pepper
  1. In a shallow dish, whisk eggs with salt and pepper
  2. In another shallow dish, season flour with salt and pepper
  3. In a third shallow dish, combine panko and Parmesan cheese and season with pepper
  4. Place each breast in between layers of plastic wrap and with the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Season both sides with salt and pepper.
  5. Coat each cutlet in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in panko, pressing to adhere.
  6. In a large skillet, heat 3 TBLS each of Shallot Oil and canola oil over medium high heat
  7. Working in batches, place cutlets in skillet and brown on both sides, about 4 minutes per side. Add 2 TBLS each of the Shallot Oil and canola oil for each new batch.
  8. Combine lemon, olive oil, and salt and pepper to taste in a bowel and toss with Arugula
  9. Place chicken on serving plates and top each with a handful of Arugula
  10. Using tongs, twirl spaghetti dressed in Red Sauce (see recipe below), placing it next to the chicken. Sprinkle pasta with Parmesan.
Recipe by Two Girls Gourmet at