Chicken Cutlets with Spicy Arugula

     On this wonderful Saturday morning, chicken cutlets with arugula sounded like the perfect meal to make for lunch. The thin and crispy breaded chicken was absolutely delicious and paired nicely with a spicy arugula salad.

Ingredients:

• Chicken cutlets:
• 4 chicken cutlets
• 2 large eggs
• 2 cups breadcrumbs
• 1/4 cup grated Parmesan
• 2 tsp Italian seasoning
• 1/2 tsp dried basil
• Canola oil, for frying
• Salt and pepper
• Spicy Arugula
• 4 oz arugula
• 1 1/2 tbsp lemon juice (about 1/2 lemon)
• 1 tbsp chopped shallots
• 1/2 tsp Dijon mustard
• Salt and pepper
• 1/4 cup extra-virgin olive oil

     Place a chicken cutlet between two pieces of plastic wrap and pound it out until 1/4 inch thick.

Season with salt and pepper and repeat for the other three cutlets.

     Whisk the eggs in a shallow bowl. On another plate, combine the breadcrumbs, Parmesan, basil and Italian seasoning. Take the cutlets and dip in the egg, coating both sides, then in the breadcrumb mixture.  Place on a dish and refrigerate for 20 minutes to allow the breading to set.

     Set a large skillet with canola oil over medium-high heat, and once hot fry the chicken cutlets until they are golden brown, about 2 minutes on each side. Transfer the cutlets onto a plate with paper towels to soak up the excess oil.

     In a small bowl, combine the lemon juice, shallots, Dijon mustard, and salt and pepper. Slowly whisk in the olive oil. Lightly toss the dressing over the arugula. Serve the cutlets with the arugula salad and a lemon wedge.