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The jacket of the chicken is made with panko bread crumbs. Panko is really the way to go if you want a crispy jacket for your chicken. Panko is, in fact, the Japanese version of our breadcrumbs, but it is a lot lighter and sweeter than our breadcrumbs. It is also coarser in structure, giving you a crisper result than with regular breadcrumbs. If you like KFC, you definitely will like this one !!
Ingredients
Chicken:
2 tablespoons extra-virgin olive oil
6 chicken cutlets, about 3 ounces each
3/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 1/2 cups store-bought marinara sauce
3/4 cup shredded mozzarella
Salad:
3 cups baby arugula
1 cup small basil leaves
1/2 cup shaved Parmesan
1/4 cup chopped oil-packed sun-dried tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon Champagne vinegar
1/4 teaspoon salt
Directions
1 Heat the olive oil in a large skillet over medium-high heat. Sprinkle the cutlets on both sides with the salt and pepper flakes. Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes. Flip, and cook for an additional minute. Add the marinara sauce and turn the cutlets to coat in the sauce. Top with the mozzarella, reduce the heat to medium and cover the pan. Cook for an additional 5 minutes to melt the cheese.
2 Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl. Toss well to coat.
3 To serve: Place one piece of chicken on a plate and top with a spoonful of sauce. Add a bit of the salad right on top of the chicken, and serve.
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