I was inspired by Bon Appetit's May salute to the new American classics and decided to try a different take on an old standard: the breaded chicken cutlet.
This is sophisticated breaded chicken, elevated with locally-raised organic chicken soaked in buttermilk with Dijon mustard overnight. The delicate crispy coating has a warm taste to it from the paprika, and a saltiness from the Parmesan cheese. The chicken is baked and not fried, and yet this is not your mother's shake-and-bake. The chicken is served with farm fresh arugula in a tangy lemon pepper dressing. Paired with a buttery smooth french Chardonnay from France, we had a really lovely dinner on a very ordinary Monday night.
We soaked our chicken breasts in the buttermilk bath for two nights, because sometimes you just feel like running out for a margarita and before you know it, you've ordered the guacamole and a few appetizers.
Ingredients:
For the buttermilk soak:
1 1/3 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 chicken breast halves with skin and bones (about 4 pounds)
For the crispy coating:
1 1/3 cups panko (Japanese breadcrumbs)
3/4 cup grated Parmesan cheese
6 tablespoons all purpose flour
1 tablespoon minced fresh thyme
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons dry mustard
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons butter, melted
For the salad:
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 5-ounce package arugula
1 oz Parmesan cheese, shaved with vegetable peeler into strips
Directions:
1. (To do the night before) Whisk first 7 ingredients for the buttermilk soak in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.
2. Mix first 10 ingredients for the coating in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.
3. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.
4. Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.
5. To prepare the salad, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper. Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.
6. Place 1 chicken breast on each plate. Divide salad among plates and serve.
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