Nonna Sloan Recipe
Jidori chicken cutlet, piccata butter, tartar sauce, arugula parm salad, lemon, baguette
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Ingredients
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Chicken Cutlet
Piccata Butter
Tartar Sauce
Arugula Parm Salad
Baguette
Method
Chicken Cutlet Preparation
- 1
Prepare the Chicken
Season the Jidori chicken breasts with salt and black pepper. Dredge each breast in flour, dip in beaten eggs, and coat with breadcrumbs.
- 2
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Cook the chicken cutlets for about 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
Piccata Butter
- 3
Make Piccata Butter
In a small saucepan, melt the unsalted butter over low heat. Add minced garlic, capers, and lemon juice. Stir until combined. Remove from heat.
Tartar Sauce
- 4
Prepare Tartar Sauce
In a bowl, mix mayonnaise, dill pickles, capers, and lemon juice. Season with salt and pepper to taste. Refrigerate until ready to use.
Arugula Parm Salad
- 5
Assemble the Salad
In a large bowl, combine arugula, shaved Parmesan, olive oil, and lemon juice. Toss gently to coat and season with salt and pepper to taste.
