Ingredients Jump to Instructions ↓

  1. 1/2 pound(s) asparagus , trimmed, cut into 1-inch pieces

  2. 1 can(s) (15 1/2-ounce) white beans (cannellini) , drained and rinsed

  3. 1/2 cup(s) grape tomatoes , halved

  4. 1/4 cup(s) red onion , finely diced

  5. 2 tablespoon(s) extra-virgin olive oil

  6. 1 tablespoon(s) lemon zest , grated

  7. 1 tablespoon(s) lemon juice

  8. Freshly ground black pepper , to taste

  9. 3 cup(s) baby arugula

  10. 1/4 cup(s) all-purpose flour

  11. 1 large egg

  12. 1 cup(s) panko breadcrumbs

  13. 4 (4-ounce) chicken cutlets

  14. 1/2 teaspoon(s) kosher salt

  15. 1/2 teaspoon(s) freshly-ground black pepper

  16. 1/4 cup(s) canola or vegetable oil

Instructions Jump to Ingredients ↑

  1. Salad: Bring 4 cups of lightly salted water to a boil in a large, deep skillet; add asparagus. Blanch 2 minutes, or until crisp-tender. Drain; refresh under cold water and place in a medium bowl. Add beans, tomatoes, onion, oil, lemon zest, lemon juice, salt, and pepper to taste; toss to combine. Lay arugula on top of salad but do not toss yet.

  2. Chicken: Place flour on a sheet of waxed paper. Beat egg with a fork in a small shallow bowl; place bowl next to flour. Place breadcrumbs on another sheet of waxed paper. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlet in flour, patting off excess flour; then dip into beaten egg; then dip into breadcrumbs to coat. Repeat with remaining cutlets.

  3. Heat oil in a large skillet over medium heat, until oil is shimmering. Fry cutlets in 2 batches, 2 minutes per side, or until golden and crisp. Drain cutlets on a paper towel. To serve, place cutlets on serving plates. Toss arugula into salad mixture until coated and place on top of cutlets.


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