Easy but Perfect Chicken Schnitzel

Or whatever you want to call it...

Here’s another quick and easy recipe for chicken breasts. It’s a spin on the classic schnitzel or crispy scallopini. The key here is getting a solid sear on the chicken on the first side, then flipping and basting with sage butter before a quick blast in the oven to complete. The lemon-kissed arugula adds a peppery punch to the rich chicken. Fair warning, this is an addictive dish.

Ingredients:

2 large chicken breast

1/4 cup avocado oil

1 egg

1/2 cup flour

1 tablespoon kosher salt

1 teaspoon paprika

1 teaspoon fresh black pepper

2 cups panko bread crumb

6 sage leaves

2 tablespoons cold butter

2 cups wild arugula

1 cup sliced baby tomato

1 lemon

1 tablespoon freshly grated smoked cheddar

Instructions:

Line a cutting board with plastic wrap; place your chicken breast on the plastic, skin side down (where the skin would be since they are skinless/boneless). Cover the breasts with plastic wrap. Gently pound out the thick part of the chicken so it is an even thickness all the way across.

Next, put your dredging station together. Season your flour with salt, pepper, and a touch of paprika. Beat your egg with a splash of water. Place your panko in the third bowl.

Dredge your chicken in the flour, shaking off the excess flour, then the eggwash and finish in the panko bread crumbs.

Add your avocado oil to a 12-inch skillet and bring it up to heat until it shimmers but doesn’t smoke. Pan-fry the chicken on one side until the exterior is golden. Toss the chicken, throw in the cold butter and sage, and baste the chicken a touch. put the entire pan in the oven and bake for 8 minutes or until the interior temp registers 150F.

To make the salad, put the arugula and tomato in a bowl. Toss with the lemon juice freshly squeezed. Then add your olive oil, salt and pepper.