-
1
Rinse the chicken and pat dry with paper towels.
-
2
Whisk the buttermilk and eggs along with a pinch of salt in a shallow bowl.
-
3
Place the bread crumbs and flour in two separate bowls or plastic bags, season each with salt and pepper to taste, and stir or shake to mix.
-
4
Pour canola oil about 1/4-inch deep into a large cast-iron or heavy-bottomed skillet and place over medium-high heat until sizzling hot (see Know-how, page 100).
-
5
While the oil is heating, dredge or shake the chicken in the flour mixture, adding one piece at a time, to evenly coat both sides, shaking off the excess, and then in the buttermilk mixture, allowing the excess to drip off.
-
6
Finally, dredge in the bread crumbs to evenly coat both sides, patting to adhere.
-
7
Working in batches if necessary to avoid overcrowding the skillet, place the chicken in the hot oil and fry for 3 to 4 minutes per side, until golden brown and cooked through.
-
8
Drain on a platter lined with a brown paper bag and season with additional salt and pepper.
-
9
Repeat the process with the remaining cutlets, removing any brown bits with a slotted spoon and adding more oil if needed.
-
10
Combine the arugula, parsley, and dill in a large bowl.
-
11
Season with salt and pepper to taste and toss to mix.
-
12
Divide the salad mixture evenly between individual serving plates and place 1 or 2 pieces of warm chicken on top of each.
-
13
Drizzle with the dressing, sprinkle with the Parmesan cheese, and serve warm.
-
14
Feel free to play around with how you season the chicken.
-
15
To the flour mixture, consider adding one or more of the following: Parmesan cheese, fresh chopped herbs, ground nuts (such as almonds, pecans, or peanuts), coarseground cornmeal, cornbread crumbs, or ground spices, such as curry, paprika, chili powder, or chipotle.
-
16
You can also use this recipeand any of the variationswith fish (such as catfish or tilapia) or cutlets of pork or turkey.
-
17
Place the boneless, skinless breast on a cutting board and secure it by placing your hand flat on top.
-
18
Using a sharp knife, start at the thick end of the breast and slice in half horizontally (this is much easier than pounding the chicken thin).
-
19
If the breast is thick enough, slice each half in half again horizontally to make cutlets about 1/4 inch thick.
-
20
Fresh bread crumbs have endless uses.
-
21
To make them, tear slightly stale bread into pieces.
-
22
(Most any kind of bread will do, including white sandwich bread, French baguettes, rolls, and pita bread; the only ones I stay away from for this purpose are whole-grain or dark breads.)
-
23
Place the bread pieces in the food processor or blender and pulse until you achieve the desired crumb.
-
24
In the South, we also use crackers and cornbread interchangeably for fresh bread crumbs.
-
25
They can be made in the same way, in a blender or food processor, but the cracker crumbs are better kept in the pantry.
-
26
Always prepare more bread crumbs than you immediately need; stored in the freezer in a zip-top bag, they keep for up to 2 months.
