Chicken Cutlet

Name: Chicken Cutlet
Yield: Serves 4
Ingredients: 1 cup all-purpose flour; 3 large eggs, lightly beaten; 2 cups panko bread crumbs; Kosher salt and freshly ground black pepper; 4 (6-ounce) boneless, skinless chicken breast halves; 6 tablespoons (3/4 stick) unsalted butter; 2 tablespoons olive oil; 1/4 pound Red Hawk triple cream cheese, Brie, or Camembert, thinly sliced; 8 thin slices country ham or prosciutto; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; Kosher salt and freshly ground black pepper; 1/4 cup extra virgin olive oil; 1/4 pound baby arugula

December 14, 2011

Here is that American favorite, Chicken Cordon Bleu, deconstructed. This gorgeous dish pulls the soggy ham and cheese out of the stuffing, layering them instead over a crisp, juicy chicken cutlet. The rich triple cream cheese begins to melt when it hits the panko-crusted chicken, which then anchors the paper-thin slices of cured ham to them both. Baby arugula is tossed in a bright, acidic vinaigrette of Dijon mustard and red wine vinegar before being placed atop the dish. The peppery arugula and mustardy vinaigrette cut through the richness of the cheese and complement the salty ham. I serve this at lunch, but it would be wonderful at dinner as well.

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