- 2 boneless and skinless chicken breast halves (about 12 ounces)
- Flour, for dredging
- Salt and freshly ground black pepper
- 1 teaspoon plus pinch paprika
- 4 eggs, beaten
- 2 tablespoons grated Parmesan
- 1/4 cup chopped fresh parsley, divided
- 1/4 cup olive oil, divided
- 4 tablespoons butter, cold, divided
- 2 tablespoons chopped garlic
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 2 cups chicken stock
- 1 teaspoon chicken bouillon powder
- 1 lemon, zested
- 2 lemons, juiced
- 4 cups baby arugula, washed and spun dry, for serving
Place the chicken, in batches if necessary, in a large zipped bag (or between 2 sheets of plastic wrap). With a meat mallet, pound the chicken to 1/2-inch thickness. Cut each breast into thirds.
Put the flour in a shallow dish, adding a pinch of salt, pepper and 1 teaspoon paprika. Take a heaping tablespoon and set aside for later use. In a second shallow dish, add the eggs. Mix in the Parmesan, 2 tablespoons parsley and a pinch of salt, pepper and paprika. Dredge each chicken cutlet in the flour and then the egg mixture, making sure to get all sides.
Place a large saute pan over high heat and add 2 tablespoons olive oil and 2 tablespoons butter. Place the breaded chicken into the hot pan, 2 pieces at a time. Cook for 3 minutes, undisturbed. Flip and cook until the chicken has cooked through, reaching a temperature of 160 degrees F, about 3 more minutes. Remove the chicken from the pan and repeat the process with the remaining pieces of chicken.
In the same saute pan over medium heat, add the remaining 2 tablespoons olive oil, garlic, crushed red pepper and reserved seasoned flour. Cook until the garlic becomes aromatic, about 1 minute. Add the white wine and chicken stock and continue to cook for another minute. Add the bouillon powder, lemon zest and lemon juice and sprinkle with salt and pepper. Remove the pan from the heat and stir in the remaining 2 tablespoons butter to thicken the sauce. Taste for seasoning.
Recipe courtesy Aaron McCargo Jr.