姐弟啪啪啪视频
- 2 large boneless skinless chicken breasts (about 1½–2 lb), split into 4 cutlets
- 1 tsp
kosher salt - 1/2 tsp black pepper
- 1/2 tsp garlic powder
1/2 cup all-purpose flour - 2
large eggs, beaten - 1 cup panko breadcrumbs
- 1/2 cup
finely grated Parmesan 茄子爱啪啪视频 - 1 tsp
lemon zest 1/4 cup neutral oil (plus more as needed) - 1
Tbsp unsalted butter - 8 oz burrata (two 4-oz balls or one 8-oz ball), drained and blotted
- 4 cups baby arugula
- 1 cup cherry tomatoes, halved
- 2 Tbsp extra-virgin olive oil
- 1
Tbsp fresh lemon juice - 1/2 tsp Dijon mustard
- 1/2 tsp honey
- fine salt and black pepper, to taste
- fresh basil, for garnish
Equipment
- Large skillet
- mixing bowls
- tongs
- whisk
- Cutting board and knife
- wire rack or plate with paper towels
Method
- Pound or split chicken into ½-inch cutlets. Season both sides with salt, pepper, and garlic powder.
- Set up dredging station: flour in one bowl, eggs in another, and a third with panko, Parmesan, and lemon zest.
- Dredge chicken in flour, dip in egg, and press into panko mixture. Let rest 5 minutes for coating to set.
- Heat oil and butter in a large skillet over medium-high heat. Fry chicken 3–4 minutes per side until golden and internal temp reaches 165°F (74°C). Drain on a rack and lightly salt.
- Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper to make dressing. Toss with arugula and cherry tomatoes.
- Plate hot chicken cutlets. Top each with burrata, arugula salad, and fresh basil. Finish with black pepper and serve immediately.
姐弟啪啪啪视频
Notes
Air Fryer: Spray breaded cutlets lightly and cook at 400°F for 8–10 minutes, flipping at 6 minutes, until the chicken reaches 165°F.
Oven: Place on a rack over a baking sheet; bake at 425°F for 12–15 minutes to 165°F, then broil 30–60 seconds for extra color.
Gluten-Free: Use gluten-free flour and panko.
Lighter Option: Skip the butter and use a light oil spray; serve with extra arugula and a smaller burrata portion.
Pair With: Easy Creamy White Chicken Enchiladas, Slow Cooker Lemon Herb Chicken, or Chicken and Stuffing Casserole.
Oven: Place on a rack over a baking sheet; bake at 425°F for 12–15 minutes to 165°F, then broil 30–60 seconds for extra color.
Gluten-Free: Use gluten-free flour and panko.
Lighter Option: Skip the butter and use a light oil spray; serve with extra arugula and a smaller burrata portion.
Pair With: Easy Creamy White Chicken Enchiladas, Slow Cooker Lemon Herb Chicken, or Chicken and Stuffing Casserole.
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