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.