Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad
By Afton CyrusPublished on December 9, 2019
Time
1¼ hours
Yield
Serves 4
Ingredients
2 (6- to 8-ounce) organic boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded ½ inch thickSalt and pepper ½ cup whole-wheat flour 2 large organic eggs ½ cup 100 percent whole-wheat panko bread crumbs 1 ounce Parmesan cheese, grated (½ cup)½ teaspoon garlic powder ½ teaspoon dried oregano 5 tablespoons cold-pressed extra-virgin olive oil 1 tablespoon white wine vinegar 1½ teaspoons minced shallots ½ teaspoon Dijon mustard 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin12 ounces cherry tomatoes, halved½ head radicchio (5 ounces), cored and sliced thin2 ounces (2 cups) baby arugula
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Sprinkle each cutlet all over with ⅛ teaspoon salt; let stand at room temperature for 20 minutes.
- Spread flour in shallow dish. Beat eggs in second shallow dish. Combine panko, Parmesan, garlic powder, and oregano in third shallow dish. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge in flour, dip in egg, then coat with panko mixture, pressing gently to adhere.
- Heat 3 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add 2 cutlets and cook until chicken is tender, golden brown, and crisp, 3 to 4 minutes per side. Transfer to paper towel-lined plate and place in oven to keep warm. Repeat with remaining 2 cutlets.
- Whisk vinegar, shallot, mustard, ¼ teaspoon salt, and pinch pepper together in large bowl. Whisking constantly, slowly drizzle in 1 tablespoon oil until emulsified.
- Wipe out skillet with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add fennel and cook until softened and just beginning to brown, about 5 minutes; transfer to bowl with vinaigrette.
- Add tomatoes to now-empty skillet and cook until softened, about 2 minutes; transfer to bowl with fennel. Add radicchio and arugula to bowl and gently toss to combine. Season with salt and pepper to taste and serve with chicken.
Time
1¼ hoursYield
Serves 4Ingredients
2 (6- to 8-ounce) organic boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded ½ inch thick
Salt and pepper
½ cup whole-wheat flour
2 large organic eggs
½ cup 100 percent whole-wheat panko bread crumbs
1 ounce Parmesan cheese, grated (½ cup)
½ teaspoon garlic powder
½ teaspoon dried oregano
5 tablespoons cold-pressed extra-virgin olive oil
1 tablespoon white wine vinegar
1½ teaspoons minced shallots
½ teaspoon Dijon mustard
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
12 ounces cherry tomatoes, halved
½ head radicchio (5 ounces), cored and sliced thin
2 ounces (2 cups) baby arugula
Test Kitchen Techniques
Ingredients
2 (6- to 8-ounce) organic boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded ½ inch thick
Salt and pepper
½ cup whole-wheat flour
2 large organic eggs
½ cup 100 percent whole-wheat panko bread crumbs
1 ounce Parmesan cheese, grated (½ cup)
½ teaspoon garlic powder
½ teaspoon dried oregano
5 tablespoons cold-pressed extra-virgin olive oil
1 tablespoon white wine vinegar
1½ teaspoons minced shallots
½ teaspoon Dijon mustard
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
12 ounces cherry tomatoes, halved
½ head radicchio (5 ounces), cored and sliced thin
2 ounces (2 cups) baby arugula
Test Kitchen Techniques
Ingredients
2 (6- to 8-ounce) organic boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded ½ inch thick
Salt and pepper
½ cup whole-wheat flour
2 large organic eggs
½ cup 100 percent whole-wheat panko bread crumbs
1 ounce Parmesan cheese, grated (½ cup)
½ teaspoon garlic powder
½ teaspoon dried oregano
5 tablespoons cold-pressed extra-virgin olive oil
1 tablespoon white wine vinegar
1½ teaspoons minced shallots
½ teaspoon Dijon mustard
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
12 ounces cherry tomatoes, halved
½ head radicchio (5 ounces), cored and sliced thin
2 ounces (2 cups) baby arugula
Test Kitchen Techniques
Why This Recipe Works
Instead of a layer of cheese, we added a smaller amount of grated Parmesan to our whole-wheat breading, boosting the flavor with Italian seasonings. Using a nonstick skillet helped us use a moderate amount of oil while still browning the cutlets perfectly. To bring some tomato flavor, we then used our skillet to soften fennel and cherry tomatoes before tossing them with radicchio and baby arugula in a simple vinaigrette for a warm, gently wilted salad. The slight bitterness of the greens paired well with the sweet fennel and juicy chicken.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Sprinkle each cutlet all over with ⅛ teaspoon salt; let stand at room temperature for 20 minutes.
- Spread flour in shallow dish. Beat eggs in second shallow dish. Combine panko, Parmesan, garlic powder, and oregano in third shallow dish. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge in flour, dip in egg, then coat with panko mixture, pressing gently to adhere.
- Heat 3 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add 2 cutlets and cook until chicken is tender, golden brown, and crisp, 3 to 4 minutes per side. Transfer to paper towel-lined plate and place in oven to keep warm. Repeat with remaining 2 cutlets.
- Whisk vinegar, shallot, mustard, ¼ teaspoon salt, and pinch pepper together in large bowl. Whisking constantly, slowly drizzle in 1 tablespoon oil until emulsified.
- Wipe out skillet with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add fennel and cook until softened and just beginning to brown, about 5 minutes; transfer to bowl with vinaigrette.
- Add tomatoes to now-empty skillet and cook until softened, about 2 minutes; transfer to bowl with fennel. Add radicchio and arugula to bowl and gently toss to combine. Season with salt and pepper to taste and serve with chicken.
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