|The Finished Product- Yum!|
I was super excited when Toby and I got a signed Bobby Flay cookbook from my mother in law this Christmas ( Thanks Becky!) It is a great cook book. I was leafing through it today and decided to make an amazing recipe for breaded chicken cutlets, creamy brie cheese, prosciutto, and an arugula salad.
|Our Signed Copy! Thanks Becky!|
My family has forever been complaining that I have this blog and I share none of the food I make with them ( Does that happen to anyone else?). I decided to go to my dad's and have dinner with him,my step mom,and her friend Elaine. Toby and I said we would cook dinner, so I thought this would be the perfect thing to make. I think what attracted me to this recipe is the difference in textures and flavors. The crunchiness of the chicken, rich creaminess of the brie and acidity and bite of the arugula. Great combination people. Might I add, do not skimp on the prosciutto. Being in a state that has many Italian residents good prosciutto is always around the corner. If you are scared by the price ( sometimes $18 /lb) don't be. You are only buying 6 slices. I believe mine cost about $4. Well worth it. If there is no prosciutto in your area ham would be fine. I have to say, these turned out amazing. I made more than the recipe ( about double) so I put these on a baking sheet and popped them under the broiler for 2-3 minutes to melt the brie.
Before I share the recipe, I wanted to add that my food blogging is changing my family. My step mom Faith took lots of pictures of the food with her camera and the cooking process. My sister Kellie took pictures of her food at a dinner she went to and even made her friend wait to eat her dinner so she could send me pics. My sister and brother in law sent me a picture of the awesome octopus they ate for dinner. I'm glad I am rubbing off on my family and they are embracing the foodie lifestyle. It makes things interesting and fun! Has any one's food blog had an effect on their family?
Breaded Chicken Cutlet with Ham, Triple Creme Cheese & Baby Arugula Serves: 4
1 cup flour
2 large eggs, lightly beaten
2 cups Panko breadcrumbs
Salt and freshly ground black pepper
Four 6-ounce boneless, skinless, chicken breast
6 tablespoons unsalted butter
2 tablespoons olive oil
1/4 pound Red Hawk triple crème cheese (can substitute brie), thinly sliced
8 thin slices Virginia ham or prosciutto
|Frying up the Chicken Cutlets|
|The Chicken before I put them in the oven|
1. Place flour, eggs and breadcrumbs in three separate shallow bowls and season each with salt and pepper.
2. Place each chicken breast between two pieces of wax paper and pound to ¼-inch thickness.
3. Season chicken on both sides with salt and pepper and dredge each breast in the flour and tap off excess. Dip into the egg wash and let excess drip off then dredge on both side in the breadcrumbs. Place on a baking rack set over a baking sheet.
4. Preheat two large nonstick sauté pans over high heat, add 3 tablespoons of butter and 1 tablespoon of oil to each pan and heat until the butter is melted and sizzling. Place 2 breasts in each pan and cook until golden brown, flip over and continue cooking until golden brown and the chicken is cooked through, about 5-6 minutes total. Remove to a plate and immediately top each breast with a few slices of cheese, then top with a few slices of ham and some of the arugula salad.
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
¼ cup extra virgin olive oil
½ pound baby arugula
Whisk together vinegar, mustard, salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula and toss to coat the leaves with the vinaigrette.