Recipes Crispy Chicken Cutlet Spoodles Boardwalk Resort

Serves 4

4 each Boneless, skinless Chicken Breasts
2 cups Panko Bread Crumbs
2 cups All Purpose Flour
4 each Eggs
8 ounces Arugula
4 ounces Fennel, shaved or julienne
4 ounces Lemon Vinaigrette (recipe below)
12 ounces Marinated Tomatoes (recipe below)

Lemon Vinaigrette
1 each Lemon, juice only.
1 ounce White Balsamic Vinegar
6 ounces Olive Oil
½ ounce Fresh Basil
½ ounce Shallot, minced
To taste Kosher Salt and Black Pepper

Marinated Tomatoes
2 each Large Ripe Tomatoes
1 each Shallot, minced
½ ounce Fresh Basil
½ ounce Fresh Parsley
4 ounces White Balsamic Vinegar
To taste Kosher Salt and Black Pepper

Breading Procedure:

Cut the chicken in two fillets. With a meat mallet, pound the chicken breast as thin as possible. It is recommended to place the chicken in a clear plastic freezer bag for easier and neater preparation.

Set up a breading station in three separate bowls. One for flour, one for egg and the last for the Panko bread crumbs. First dredge the chicken in the flour, then the egg, then press into the bread crumbs. Separate layers of chicken with a paper towel if necessary.

Frying Procedure:
This can be deep fried (recommended) or pan fried. For deep frying, follow the manufacturers instructions for cooking fried chicken. For Pan-frying, fill a large skillet with about ½ inch of olive oil on medium heat. Fry the chicken until golden brown on each side and an internal temperature of 165 F.

Vinaigrette Procedure:
Combine all ingredients except the olive oil. While whisking, slowly drizzle the oil to combine.
Season to taste.

For the Marinated Tomatoes, combine all ingredients and season to taste.

Final Presentation – combine the greens and fennel with the Vinaigrette. Then, place the chicken on top of the greens and top with the Marinated Tomatoes.