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

Serves: 4

Chicken
1 cup flour
2 large eggs, lightly beaten
2 cups Panko breadcrumbs
Salt and freshly ground black pepper
Four 6-ounce boneless, skinless, chicken breast
6 tablespoons unsalted butter
2 tablespoons olive oil
1/4 pound Red Hawk triple crème cheese (can substitute brie), thinly sliced
8 thin slices Virginia ham or prosciutto

1. Place flour, eggs and breadcrumbs in three separate shallow bowls and season each with salt and pepper. 
2. Place each chicken breast between two pieces of wax paper and pound to ¼-inch thickness. 
3. Season chicken on both sides with salt and pepper and dredge each breast in the flour and tap off excess. Dip into the egg wash and let excess drip off then dredge on both side in the breadcrumbs. Place on a baking rack set over a baking sheet.
4. Preheat two large nonstick sauté pans over high heat, add 3 tablespoons of butter and 1 tablespoon of oil to each pan and heat until the butter is melted and sizzling. Place 2 breasts in each pan and cook until golden brown, flip over and continue cooking until golden brown and the chicken is cooked through, about 5-6 minutes total. Remove to a plate and immediately top each breast with a few slices of cheese, then top with a few slices of ham and some of the arugula salad. 

Arugula Salad
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
¼ cup extra virgin olive oil
½ pound baby arugula

Whisk together vinegar, mustard, salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula and toss to coat the leaves with the vinaigrette.
Breaded Chicken Cutlet with Ham, Triple Creme Cheese & Baby Arugula
Serves: 4

Chicken
1 cup flour
2 large eggs, lightly beaten
2 cups Panko breadcrumbs
Salt and freshly ground black pepper
Four 6-ounce boneless, skinless, chicken breast
6 tablespoons unsalted butter
2 tablespoons olive oil
1/4 pound Red Hawk triple crème cheese (can substitute brie), thinly sliced
8 thin slices Virginia ham or prosciutto

1. Place flour, eggs and breadcrumbs in three separate shallow bowls and season each with salt and pepper. 
2. Place each chicken breast between two pieces of wax paper and pound to ¼-inch thickness. 
3. Season chicken on both sides with salt and pepper and dredge each breast in the flour and tap off excess. Dip into the egg wash and let excess drip off then dredge on both side in the breadcrumbs. Place on a baking rack set over a baking sheet.
4. Preheat two large nonstick sauté pans over high heat, add 3 tablespoons of butter and 1 tablespoon of oil to each pan and heat until the butter is melted and sizzling. Place 2 breasts in each pan and cook until golden brown, flip over and continue cooking until golden brown and the chicken is cooked through, about 5-6 minutes total. Remove to a plate and immediately top each breast with a few slices of cheese, then top with a few slices of ham and some of the arugula salad. 

Arugula Salad
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
¼ cup extra virgin olive oil
½ pound baby arugula

Whisk together vinegar, mustard, salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula and toss to coat the leaves with the vinaigrette.


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