Chicken Cutlet with Saltimbocca Salad
4 boneless skinless chicken breast
1 cup all purpose flour
2 eggs, beaten
2 cups panko bread crumbs
1 1/2 tablespoons Big Sur Gourmet Bread Dipper
3/4 cup vegetable oil
Simple Sage Vinaigrette
3 tablespoons apple cider vinaigrette
1/4 cup Gil’s Gourmet Extra Virgin Olive Oil
2 tablespoons honey
1 tablespoon fresh sage, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups baby arugula
1/2 cup scallions, chopped
4oz. prosciutto, thinly sliced
1/4 cup grated parmesan
1 lemon, cut into wedges
Place a large sheet of plastic wrap on a cutting board. Arrange chicken breasts on the plastic lined board and cover with another sheet of wrap. Pound breasts with a mallet until 1/2 inch thick.
Set up your breading station putting flour, beaten eggs and panko crumbs seasoned with Big Sur Gourmet Bread Dipper in separate bowls.
Dip chicken breasts first in the flour, followed by eggs and then, finally, in the seasoned panko.
Heat oil in a large high sided skillet over medium high heat to 350°F.
Fry chicken for 7-8 minutes, flipping halfway through, until golden brown and thoroughly cooked. Let rest and drain on a wire rack.
Place simple sage vinaigrette in a sealable container. Shake until blended.
Toss arugula, scallions, prosciutto and parmesan in a bowl and drizzle with vinaigrette. Top salad with chicken cutlets and garnish with lemon wedges.