Chicken Cutlet Recipe
Bacon, arugula, mozzarella, heirloom, lemon basil aioli, focaccia.
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Ingredients
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Chicken Cutlets
Bacon & Greens
Lemon-Basil Aioli
Assembly & Bread
Method
Chicken Cutlets
- 1
Prepare and pound
Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and then pound). Place between two sheets of plastic wrap or in a zip-top bag and gently pound with a meat mallet or heavy skillet until about 1/4"–1/3" thick and even. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
- 2
Set up dredging station
Place the flour in a shallow dish. In a second shallow bowl whisk the eggs with 2 tablespoons milk. In a third shallow bowl combine breadcrumbs, grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp paprika and a pinch of salt and pepper.
- 3
- 4
Pan-fry cutlets
Heat a large skillet over medium heat. Add 4 tablespoons olive oil and 1 tablespoon butter. When butter melts and the oil shimmers (about 325–350°F surface temperature), add cutlets in a single layer without crowding (cook in two batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate or wire rack and keep warm.
Bacon & Greens
- 5
Cook bacon
While first batch of cutlets fry, cook bacon in a separate skillet over medium heat until crisp, turning occasionally, about 6–8 minutes. Transfer to paper towels to drain and blot excess grease. When cool, halve or crumble slices for assembly.
- 6
Lemon-Basil Aioli
- 7
Make aioli
In a small food processor or by finely mincing, combine 1/2 cup mayonnaise, 1/4 cup packed fresh basil leaves, 1 tsp lemon zest, 1 tablespoon lemon juice, 1 minced garlic clove, 1/4 tsp salt and 1/8 tsp black pepper. Pulse until smooth. If too thick, drizzle up to 1 teaspoon olive oil and pulse once to loosen. Taste and adjust salt/lemon as desired.
Assembly & Bread
- 8
Prepare focaccia
Halve the focaccia horizontally. Heat a skillet over medium-low and add 1 tablespoon unsalted butter. Toast cut sides of the focaccia in the skillet until lightly golden and crisp, about 1–2 minutes per side. Remove from heat.
- 9
Assemble sandwich
Spread a generous layer of lemon-basil aioli on both cut sides of the toasted focaccia. On the bottom half, place one or two chicken cutlets (depending on size), top with sliced fresh mozzarella (divide 4 oz between sandwiches), arrange heirloom tomato slices, add crumbled bacon, and a small handful (about 1 cup per sandwich) of arugula. Finish with the top half of focaccia and press lightly.
- 10
Finish (optional)
For a melted cheese finish, place assembled sandwich in a preheated 350°F oven for 3–5 minutes or return to the skillet, cover and warm until mozzarella softens. Slice and serve immediately.