Crispy Chicken Cutlets with a Heap of Spring Salad

Name: Crispy Chicken Cutlets with a Heap of Spring Salad
Yield: serves 4 to 6
Ingredients: 1 1/2 pounds boneless, skinless chicken breast, sliced into 8 thin cutlets (see Know-how, page 134); 1/2 cup well-shaken buttermilk; 2 large eggs; Sea salt and freshly ground black pepper; 2 cups fresh bread crumbs (see Know-how, page 134); 1/2 cup all-purpose flour; Canola oil, for sautéing; 6 handfuls arugula (about 6 cups), washed and drained; 1/4 cup fresh parsley leaves; 1/4 cup chopped fresh dill; Sea salt and freshly ground black pepper; 1 cup Buttermilk Green Goddess Dressing (page 284); 1/4 cup freshly grated Parmesan cheese

December 14, 2011

This dish contains all the flavor and crunch you expect from fried chicken, but with all the health benefits of using boneless, skinless chicken breast. Plus, you get bonus points for scattering the cutlets over a tender arugula salad bursting with fresh herbs and drizzled with tarragon-infused Buttermilk Green Goddess Dressing.

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