Spindle City Cutlet Recipe

Prepare the chicken

Trim any fat from the chicken breasts. If breasts are thick, slice each horizontally to make 2 thinner cutlets or place between plastic wrap and pound gently with a meat mallet to about 1/4-1/2 inch thickness. Pat dry with paper towels and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up breading stations

In a shallow dish combine the flour. In a second dish whisk the eggs with 2 tablespoons milk until smooth. In a third shallow dish combine breadcrumbs, 1/4 cup grated Parmesan, garlic powder, smoked paprika, and remaining 1/2 tsp salt and 1/4 tsp black pepper.

Bread the cutlets

Dredge each cutlet in flour, shaking off excess, dip into the egg mixture, and press firmly into the breadcrumb mixture until evenly coated. Place on a rack while you finish breading remaining pieces.

Cook the cutlets

Heat a large skillet over medium-high heat. Add 3 tablespoons vegetable oil and 1 tablespoon butter; when the butter stops foaming and oil is shimmering (about 2 minutes), add cutlets in a single layer without overcrowding (work in batches if needed). Cook 3-4 minutes per side until golden brown and an instant-read thermometer reads 165°F (74°C) at the thickest part. Adjust heat as necessary to prevent burning; reduce to medium if browning too quickly. Transfer cooked cutlets to a paper towel–lined plate and rest 3 minutes.

Cook the potatoes

Peel (if desired) and cut potatoes into 1- to 1.5-inch cubes. Place in a pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 12–15 minutes. Drain well in a colander and return to the hot pot for 1 minute to dry off excess moisture.

Whip the potatoes

Warm the milk and 2 tablespoons butter together (microwave or small saucepan) until butter melts. Mash potatoes with a potato masher or ricer until mostly smooth. Add warm milk-butter mixture and 1 tablespoon cream cheese (if using); whip with a hand mixer or vigorous whisk until light and silky. Season with 3/4 tsp salt and 1/4 tsp black pepper, taste and adjust. Stir in chopped chives if using. Keep warm until plating.

Make the dressing

In a small bowl whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper until emulsified.

Dress the arugula

Place 3 cups arugula in a bowl and toss with the dressing until lightly coated, about 10–15 seconds. Taste and adjust seasoning. Dress just before plating so greens remain lively.

Divide whipped potatoes between 2 plates, spooning into a smooth mound. Place one cutlet alongside potatoes (or halve if breasts yielded two cutlets per serving). Arrange a small pile of dressed arugula on the plate beside the cutlet. Sprinkle extra grated Parmesan over the cutlet and potatoes if desired and serve with lemon wedge to squeeze over the chicken.

Serve immediately so cutlets remain crisp and potatoes warm.