Chicken Cutlets with Peach and Arugula Salad

 

This riff on chicken Milanese replaces tomatoes with juicy peaches; their sweetness pairs well with the crisp breaded chicken and peppery greens.

What you will need

2 large eggs

1 Tbs. milk

1 cup plain, dry breadcrumbs

1/2 oz. Parmigiano-Reggiano, finely grated (1/2 cup)

1/3 cup all-purpose flour

4 boneless, skinless chicken breast cutlets (about 1 lb.)

Kosher salt

Garlic powder

5 Tbs. plus 4 tsp. extra-virgin olive oil

1 Tbs. balsamic vinegar, preferably white

1/4 tsp. Dijon mustard

2 large ripe peaches, pitted and cut into wedges

4 oz. baby arugula (about 4 cups)

1/2 small red onion, very thinly sliced

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