Crispy Chicken Cutlets with a Heap of Spring Salad

• 1 1/2 pounds boneless, skinless chicken breast, sliced into 8 thin cutlets (see Know-how, page 134)
• 1/2 cup well-shaken buttermilk
• 2 large eggs
• Sea salt and freshly ground black pepper
• 2 cups fresh bread crumbs (see Know-how, page 134)
• 1/2 cup all-purpose flour
• Canola oil, for sauteing
• 6 handfuls arugula (about 6 cups), washed and drained
• 1/4 cup fresh parsley leaves
• 1/4 cup chopped fresh dill
• Sea salt and freshly ground black pepper
• 1 cup Buttermilk Green Goddess Dressing (page 284)
• 1/4 cup freshly grated Parmesan cheese

1. Rinse the chicken and pat dry with paper towels.
2. Whisk the buttermilk and eggs along with a pinch of salt in a shallow bowl.
3. Place the bread crumbs and flour in two separate bowls or plastic bags, season each with salt and pepper to taste, and stir or shake to mix.
4. Pour canola oil about 1/4-inch deep into a large cast-iron or heavy-bottomed skillet and place over medium-high heat until sizzling hot (see Know-how, page 100).
5. While the oil is heating, dredge or shake the chicken in the flour mixture, adding one piece at a time, to evenly coat both sides, shaking off the excess, and then in the buttermilk mixture, allowing the excess to drip off.
6. Finally, dredge in the bread crumbs to evenly coat both sides, patting to adhere.
7. Working in batches if necessary to avoid overcrowding the skillet, place the chicken in the hot oil and fry for 3 to 4 minutes per side, until golden brown and cooked through.
8. Drain on a platter lined with a brown paper bag and season with additional salt and pepper.
9. Repeat the process with the remaining cutlets, removing any brown bits with a slotted spoon and adding more oil if needed.
10. Combine the arugula, parsley, and dill in a large bowl.
11. Season with salt and pepper to taste and toss to mix.
12. Divide the salad mixture evenly between individual serving plates and place 1 or 2 pieces of warm chicken on top of each.
13. Drizzle with the dressing, sprinkle with the Parmesan cheese, and serve warm.
14. Feel free to play around with how you season the chicken.
15. To the flour mixture, consider adding one or more of the following: Parmesan cheese, fresh chopped herbs, ground nuts (such as almonds, pecans, or peanuts), coarseground cornmeal, cornbread crumbs, or ground spices, such as curry, paprika, chili powder, or chipotle.
16. You can also use this recipeand any of the variationswith fish (such as catfish or tilapia) or cutlets of pork or turkey.
17. Place the boneless, skinless breast on a cutting board and secure it by placing your hand flat on top.
18. Using a sharp knife, start at the thick end of the breast and slice in half horizontally (this is much easier than pounding the chicken thin).
19. If the breast is thick enough, slice each half in half again horizontally to make cutlets about 1/4 inch thick.
20. Fresh bread crumbs have endless uses.
21. To make them, tear slightly stale bread into pieces.
22. (Most any kind of bread will do, including white sandwich bread, French baguettes, rolls, and pita bread; the only ones I stay away from for this purpose are whole-grain or dark breads.)
23. Place the bread pieces in the food processor or blender and pulse until you achieve the desired crumb.
24. In the South, we also use crackers and cornbread interchangeably for fresh bread crumbs.
25. They can be made in the same way, in a blender or food processor, but the cracker crumbs are better kept in the pantry.
26. Always prepare more bread crumbs than you immediately need; stored in the freezer in a zip-top bag, they keep for up to 2 months.

chicken, wellshaken buttermilk, eggs, salt, bread crumbs, allpurpose, canola oil, arugula, parsley, dill, salt, buttermilk, freshly grated parmesan cheese

Taken from www.epicurious.com/recipes/food/views/crispy-chicken-cutlets-with-a-heap-of-spring-salad-383679 (may not work)