Breaded Chicken Cutlet with Ham, Triple Creme Cheese and Baby Arugula Recipe

Name: Breaded Chicken Cutlet with Ham, Triple Creme Cheese and Baby Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; Salt and freshly ground black pepper; 1/4 cup extra-virgin olive oil; 4 ounces baby arugula; 1 cup all-purpose flour; 3 large eggs, lightly beaten; 2 cups panko breadcrumbs; Salt and freshly ground black pepper; Four 6-ounce boneless, skinless chicken breasts; 6 tablespoons unsalted butter; 2 tablespoons olive oil; 4 ounces Red Hawk triple creme cheese (can substitutebrie), thinly sliced; 8 thin slices Virginia ham or prosciutto

Servings: persons

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces baby arugula
1 cup all-purpose flour
3 large eggs, lightly beaten
2 cups panko breadcrumbs
Salt and freshly ground black pepper
Four 6-ounce boneless, skinless chicken breasts
6 tablespoons unsalted butter
2 tablespoons olive oil
4 ounces Red Hawk triple creme cheese (can substitutebrie), thinly sliced
8 thin slices Virginia ham or prosciutto

1
For the arugula salad: Whisk together the vinegar, mustard and some salt and pepper in a large bowl.
2
Slowly whisk in the oil until emulsified.
3
Add the arugula and toss to coat the leaves with the vinaigrette.
4
Season with salt and pepper.
5
For the chicken: Place the flour, eggs and breadcrumbs in 3 separate shallow bowls and sprinkle each with salt and pepper.
6
Place each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness.
7
Sprinkle the chicken on both sides with salt and pepper, dredge each breast in the flour and tap off excess.
8
Dip into the egg wash and let any excess drip off, and then dredge on both sides in the breadcrumbs.
9
Place on a baking rack set over a baking sheet.
10
Preheat 2 large nonstick saute pans over high heat.
11
Add 3 tablespoons of the butter and 1 tablespoon of the oil to each pan and heat until the butter is melted and sizzling.
12
Place 2 breasts in each pan and cook until golden brown, about 4 minutes.
13
Flip the breasts over and continue cooking until golden brown and the chicken is cooked through, about 3 minutes longer.
14
Remove each breast to a large plate and immediately top each breast with a few slices of cheese, a few slices of ham and some of the arugula salad.

1186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, Salt and freshly ground black pepper, 1/4 cup extra-virgin olive oil, and more.

Yes, Breaded Chicken Cutlet with Ham, Triple Creme Cheese and Baby Arugula falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Breaded Chicken Cutlet with Ham, Triple Creme Cheese and Baby Arugula

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