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Cooking With Chef Hermann: Breaded Chicken Cutlet

Breaded Chicken Cutlet with Arugula, Walnut and Peach Salad

2- 4oz Chicken Breasts slightly pounded

  • Breading: Mix together in a shallow pan: 2 cup bread crumbs, ¼ tsp paprika, ¼ tsp granulated garlic, ¼ tsp salt, ¼ tsp thyme and a pinch of cayenne and set aside.
  • 3 eggs, lightly beaten, add to a shallow bowl with ¼ C milk and stir, set aside.
  • 1 cup flour on plate, set aside
  • Chicken: Dredge the chicken in flour, dip in the egg mixture then press into the breading both sides.  Set aside.
  • Heat 4 TB oil until shimmering, Cook Cutlets about 5 minutes each side or until brown. Set aside on paper towels to drain extra oil.

Salad and Dressing:

  • ½ C. Walnut Oil
  • ¼ C Apple Cider Vinegar
  • ¼ tsp Sugar
  • ¼ tsp Salt
  • ¼ tsp thyme
  • ¼ tsp Dijon mustard
  • Whisk dressing together then toss dressing with 1.5 cup of arugula and 2-3 quartered peaches.
  • Place the chicken on serving plate and put the salad on top.