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Chicken Cutlets with Spicy Arugula
Ingredients
  • 4 chicken cutlets, 4 to 5 ounces each
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • ¼ cup grated Parmesan, plus Parmesan shavings, for serving
  • 2 teaspoons Italian seasoning
  • ½ teaspoon dried basil
  • Canola oil, for frying
  • Spicy Arugula, recipe follows
  • Lemon wedges, for serving
  • subheading: Spicy Arugula:
  • 1 ½ tablespoons freshly-squeezed lemon juice (about ½ lemon)
  • 1 tablespoon chopped shallots
  • Heaping ½ teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 4 ounces arugula
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