Recipe: Chicken cutlets with apple salad

CHICKEN CUTLETS WITH APPLE SALAD
Yield: 4 servings

Ingredients

For the chicken:
4 medium boneless, skinless chicken breasts
Kosher salt and black pepper, for seasoning
9 sheets graham crackers
1 cup panko breadcrumbs
2/3 cup all-purpose flour 2 large eggs
1/4 cup milk
Unsalted butter, for sautéing
Extra-virgin olive oil, for sautéing

For the salad:
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice 2 teaspoons honey
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 cups arugula
1 large Granny Smith apple, cored and cut into matchsticks
1/3 cup thinly sliced red onion

Chicken instructions
Place one chicken breast in a sealable plastic bag. Press out the air and seal it closed. Using a meat mallet or a heavy skillet, pound the chicken breast until it is 1/2 inch thick all around. Repeat with the remaining chicken breasts, season them with salt and pepper, then set aside. Add the graham crackers to the bowl of a food processor and blend until finely ground. Transfer to a shallow bowl and stir in the breadcrumbs. Add the flour to a second shallow bowl. Whisk together the eggs and milk in a third shallow bowl. Dredge the chicken cutlets in the flour, shaking off any excess, then dip them in the egg mixture. Dredge the chicken cutlets in the graham cracker mixture, pressing to coat the chicken all over. Heat 1 tablespoon butter and 2 tablespoons olive oil in a large skillet set over medium heat. Once the butter has melted and the mixture is hot, add one or two cutlets to the pan. Cook, undisturbed, until golden brown, about 5 minutes, then flip the cutlets once and continue cooking until cooked through, about 3 minutes longer. Transfer the cutlets to plates and season with salt. Wipe out the skillet, then repeat the cooking process with the remaining cutlets.

Salad instructions
In a large bowl, whisk together the olive oil, lemon zest, lemon juice, honey, garlic, salt, and pepper. Add the arugula, apple, and red onion and toss to combine. Top the chicken cutlets with the arugula salad and serve.

From Kelly Seyei’s “The Secret Ingredient Cookbook: 125 Family-Friendly Recipes with Surprisingly Tasty Twists”