Source: Easy Entertaining with Michael Chiarello, Food Network
adapted by There's Always Thyme to Cook
8 (2-ounce) pieces boneless, skinless chicken breast (I use Perdue thin-sliced cutlets)
salt
Freshly ground black pepper
Parmesan wedge
1 lemon, quartered
Coating:
2 cups dried plain bread crumbs
1/2 cup freshly grated Parmesan
2 tablespoons minced fresh Italian parsley leaves
1 teaspoon salt
Several grinds black pepper
1 cup unbleached all-purpose flour
3 eggs
Olive oil, for frying
Arugula Salad:
arugula, washed and stemmed (about 8 cups)
Some red onion, sliced thin
Extra-virgin olive oil
Fresh lemon juice
Salt and freshly ground black pepper
Parmesan shavings
Preheat oven to 350 degrees F.
With a meat mallet or a rolling pin, pound the chicken cutlets between sheets of plastic wrap to 1/8-inch thickness. Season the cutlets with salt and pepper.
Make the coating: Combine the bread crumbs, cheese, parsley, salt, and pepper in a small bowl. Spread the mixture on a large plate. Spread the flour on another large plate. Break the eggs into a bowl and beat lightly. Dip the cutlets in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the cutlets on both sides with the seasoned bread crumbs, pressing them into place. As each cutlet is coated, place it on a tray. Cover the cutlets and refrigerate until you are ready to fry them.
Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4-inch. When the oil is almost smoking, add as many cutlets as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom. Turn and cook on the second side until browned on that side, about a minute or two. Lift the cutlets carefully, as they are done, allowing any excess oil to drain back into the skillet, and transfer to cookie sheet lined with paper bag to drain excess oil. Repeat with the remaining cutlets.
When ready to serve, place chicken cutlets on cookie sheet to finish cooking, about 2 minutes.
Divide the cutlets among 4 plates, placing them in the center. Spoon a little red sauce on each side of the cutlets, if you like. (I use marinara.) Mound an arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad. Serve with lemon wedges on the side.
Salad: In a bowl, whisk together the oil and lemon juice; season with salt and pepper. Add arugula and onion; toss.