Crispy Chicken with Egg and Arugula

I love a good crispy chicken recipe. I also love anything topped with a fried egg. When Nicole posted this recipe for Crispy Chicken with Egg and Arugula I was stoked - two of my favorite things in one recipe? Brilliant.

This was such a comforting meal with the crispy chicken, creamy mashed potatoes and arugula with a tangy dressing. The fried egg with its runny yolk was delicious with the chicken. There's nothing complicated about this recipe but it's so, so good.

Crispy Baked Chicken with Egg and Arugula Salad
As seen on Prevention RD

1 egg + 1 tablespoon water
1/2 cup panko
1/2 cup breadcrumbs
2 tablespoons grated Parmesan
1/4 teaspoon pepper and salt
1/4 teaspoon garlic powder
1 lb chicken, each breast cut in half lengthwise
vegetable or canola oil
4 eggs

Arugula Salad:
8 oz fresh arugula
1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
1/4 teaspoon each salt and freshly ground black pepper

In one of two shallow bowls, whisk together the egg and 1 tablespoon water. In the second bowl, combine the panko, breadcrumbs, Parmesan, salt, pepper, and garlic powder.

Heat vegetable oil in a medium skillet (enough to shallow-fry the chicken). Working one at a time, dredge the chicken in the egg mixture and then in the breadcrumb mixture, coating both sides completely. Fry in batches until golden and crispy, about 5 minutes per side; remove to a paper-towel-lined plate.

Meanwhile, prepare the arugula salad. Whisk together the shallot, Dijon, vinegar, olive oil, sugar, honey, salt and pepper. Drizzle the dressing over the arugula and toss to combine.

In a small skillet, cook the eggs to your liking – over easy, medium, or hard.

To assemble, plate each chicken breast and top with 1 egg and 1/4 of the salad mixture. Serve immediately.

Chicken with Prosciutto, Brie, and Arugula

While making this week's meal plan I realized I had chicken in the freezer, a box of arugula in the crisper quickly going bad, and half a wheel of Brie. I'd had my eye on this recipe for Chicken with Prosciutto, Brie, and Arugula ever since Jaida posted it, so this seemed like the perfect time to make it.

This isn't a complicated recipe but I was happy I chose to make it on a weekend instead of a weeknight. I always get flustered breading and frying chicken so I prefer to take my time and do it right rather than rushing. As you can see, patience is a virtue and I got a nice, crispy crust on the cutlets. Delicious.

The slightly-melted Brie and prosciutto combined with the tang from the arugula dressing was divine. This will definitely be going on my 2013 roundup at the end of this year. I was peeved at myself for only making two chicken breasts (and one was so teeny tiny it barely counts as a full breast). SP was also peeved - he ate both his pieces for dinner so he didn't get any leftovers for lunch. I cut Baby Girl's chicken into nuggets, which she devoured along with the crispy potato wedges I served alongside.

Chicken Cutlets with Prosciutto, Brie, and Arugula
Bobby Flay, as seen on Sweet Beginnings

Arugula Salad
2 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1/2 lb baby arugula, rinsed and spun dry

Chicken
1 cup flour
2 large eggs, lightly beaten
2 cups Panko breadcrumbs
Salt and freshly ground black pepper, to taste
4 (6 oz) boneless, skinless, chicken breasts
6 tbsp unsalted butter, divided
2 tbsp olive oil, divided
1/4 lb Brie, rind removed, sliced
8 thin slices Virginia ham or prosciutto

Prepare Arugula Salad: In a medium bowl, 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. Set aside while you prepare the chicken.

Place flour, eggs and breadcrumbs in three separate shallow bowls and season each with salt and pepper. Place a wire baking rack over a baking sheet; set aside.

Place each chicken breast between two pieces of waxed paper (or a freezer-style plastic bag) and pound to 1/4-inch thickness. Season chicken on both sides with salt and pepper, and dredge each breast in the flour; tap off excess. Dip into the egg wash and let excess drip off, and then dredge on both side in the breadcrumbs. Place on a baking rack set over a baking sheet.

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 on the first side, using tongs flip over and continue cooking until golden brown on the second side and the chicken is cooked through, about 5 to 6 minutes total.

Remove to a plate and immediately top each breast with a few slices of Brie, then top with a few slices of prosciutto and some of the arugula salad. Serve immediately.