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Arugula

Crispy Chicken Cutlets with Beet & Quinoa Salad

A crisp panko cutlet set over a salad of roasted beets, quinoa, and peppery arugula in a bright lemon Dijon vinaigrette. 

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Ingredients

For the chicken

  • 2 large boneless, skinless chicken breasts (about 1 1/2 lb)
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup finely grated Parmesan
  • Avocado oil, for frying
  • Kosher salt, for sprinkling after frying

For the beet & quinoa salad

  • 1 cup uncooked quinoa
  • 1 3/4 cups bone broth (or other broth)
  • 4 to 5 medium beets (about 1 1/2 lb)
  • 1 standard box (about 5 oz) baby arugula
  • 1/4 cup roasted pistachios, chopped

For the lemon Dijon vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon lemon zest
  • 1 small shallot, minced
  • Kosher salt
  • Freshly cracked black pepper

Instructions

  1. Heat the oven to 400°F. Wrap the beets loosely in foil, and place on a sheet pan. Roast until a knife slides in with no resistance, 45 to 60 minutes. Cool slightly, rub off the skins with a paper towel or tea towel and cut into bite-sized wedges. Let the wedges cool to room temperature. 
  2. Rinse the quinoa well. Combine with the bone broth in a saucepan, bring to a boil, then reduce to low, cover, and cook 15 minutes. Off the heat, steam covered another 10 minutes, then fluff with a fork and spread out on a plate to cool to room temperature. 
  3. Whisk the all the vinaigrette ingredients together, and let it sit while you prepare the rest so the shallot mellows.
  4. Slice each chicken breast horizontally into two thin cutlets and pound to about 1/4 inch. Season both sides with salt and pepper. Set up three dishes: flour; eggs whisked with the Dijon; panko mixed with the Parmesan. Dredge each cutlet on both sides in flour, then egg, then panko, pressing so the crumbs adhere. Place each breaded cutlet on a plate while you repeat with the rest.
  5. Heat the avocado oil in a large skillet over medium heat. Cook the cutlets 3 to 4 minutes per side, until deeply golden and cooked through, working in batches. Transfer to a wire rack and sprinkle with kosher salt while still hot.
  6. In a large bowl combine arugula, cooled quinoa and beets, pour over the vinaigrette, and toss. Fold in the chopped pistachios.
  7. Spoon the salad onto plates and top each with a sliced cutlet.

Notes

  • Slicing and pounding your own cutlets gives juicier, sturdier chicken than pre-sliced thin breasts.
  • Keep the skillet at a true medium so the panko browns at the same rate the chicken cooks.
  • Cool the quinoa and beets to room temperature before tossing so the arugula stays crisp.
  • Cooking the quinoa in bone broth (or any good stock) seasons it.

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Find it online: https://carmeninthegarden.com/crispy-chicken-cutlets-beet-quinoa-salad/