It’s recipe swap time again. Theme: celeb chef!
My assignment: Bobby Flay from the lovely Leanne from Around the Table: Loving Food in RI and Beyond. Bobby…whom I happen to have a major food crush on. While I don’t swoon over the man himself, I certainly swoon over his food. He errs on the side of flavor with a side of flavor and some flavor on top. A man after my own food-loving heart.
While in Las Vegas last weekend, I crossed something off my Bucket List — eating at Mesa Grill (Bobby Flay’s restaurant). Even without the heads-up from our vegetarian friends, the menu was very clearly geared towards the meat-lovers. You should have seen the size of these steaks…oh my heavens.
While steak doesn’t interest me, these chicken cutlets sure do. What is better than fried chicken other than fried chicken with waffles or prosciutto, brie, and an arugula salad? Nothing, obviously.
What’s healthier than fried chicken cutlets with prosciutto, brie, and arugula? A whole lot, unfortunately.
Alas, I did try to scale thing back a bit — smaller chicken breast portions, less prosciutto, way less butter, whole wheat flour, and less salt. The result was absolutely delicious. Next time, I will try faux frying these babies. Same flour, egg, and panko steps, but I will put them on a wire rack over a baking sheet and bake for 20-25 minutes at 375ish. That step alone would reduce the calories by 85 per serving and drastically reduce the fat content of the dish. Just a suggestion as this recipe is delicious and should be consumed a little more guiltlessly!
Breaded Chicken Cutlet with Prosciutto, Brie & Arugula adapted from Bobby Flay, recommended by Around the Table: Loving Food in RI and Beyond
1/2 cup whole wheat flour
2 large eggs, lightly beaten
1 1/3 cups Panko breadcrumbs
Salt and freshly ground black pepper
4 4.5-oz boneless, skinless, chicken breast
1 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
4 oz brie, thinly sliced
4 thin slices prosciutto
1 1/2 Tbsp red wine vinegar
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste
3 Tbsp extra virgin olive oil
4 oz baby arugula
To make the salad, 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.
Place flour, eggs and breadcrumbs in three separate shallow bowls.
Heat oil and butter in a large cast iron skillet.
Place each chicken breast between two pieces of wax paper and pound to 1/4-inch thickness.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 both sides in the breadcrumbs. Drop into hot oil/butter.
Cook until golden brown and the chicken is cooked through, about 6-7 minutes total. Remove to a plate and immediately top each breast with a few slices of cheese, then top with a few slices of prosciutto. Broil to melt cheese, if needed. Top with arugula salad.
Yield: 1 large chicken cutlet with about 1 1/2 cups salad.
Nutrition Information (per serving): 612 calories; 36 g. fat; 162 mg. cholesterol; 617 mg. sodium; 29.8 g. carbohydrate; 2 g. fiber; 45.5 g. protein
Result: Crispy outside and tender inside! Can I admit that the arugula salad was my favorite part of this meal? So good! It compliments the chicken and brie so well. Don’t skimp on the salad, for sure! A few more tweaks to lighten it up, but a definite keeper! As noted above, consider using the same flour, egg, and panko steps, but placing the chicken on a wire rack over a baking sheet and bake for 20-25 minutes at 375ish to cut lots of calories fat. Enjoy![/print_this]
Busy day today! But…TGIF! Anyone have any fun weekend plans?
All I know is I can’t wait to sleep in!
I am DROOLING! I could dive into this for breakfast no problem!
I’m glad you liked it! And btw I am such a fan of faux frying in the oven. I may be obsessed with trying fried dishes that way! 🙂
Looks delicious…it’s amazing these celebrity chefs aren’t 400 lbs….really. I made PW blackberry cobbler…WAY too much butter and sugar…so I made it again with half of each called for in the recipe and I liked it soooo much better.
This looks really fantastic…I have some brie in the fridge, so I definitely need to try out this recipe!
Wow, I love all the different flavors in this dish! And anything with brie has my vote! 🙂
I am such a Bobby Flay fan too. I have never been to Mesa Grill..can you believe it!?!
This looks AMAZING!!! We have family coming in town this weekend. This will be perfect for them 🙂
Ahhh, I’m so glad that you got to enjoy Mesa Grill. I’ve cooked a couple recipes from his cookbook and they were all ahhh-mazing. I hope you got to try his goat cheese fundido, stuffed squash blossoms, or the new mexican pork tenderloin with sweet potato tamale…if not..you and me need to have a date back there!! 😉
This sounds amazing and quite gorgeous as always. INSPIRING.
Weekend plans include taking a drive to the beach, having brunch in Laguna, and a bridal shower. Relaxing and a little but of fun!
Fun! I’m so glad you’re up for all that 😉 The fundido was life-changing. The other stuff…well, girlie – guess we’re going to Vegas!
YEAH BABY!!! I like the way you think! Miss you. 😉
Brie, prosciutto and chicken? Loving it
Recently, I’ve become a huge fan of arugula. What a delicious dinner this would be! I’ll have to give it a try soon!
I made my first cutlet recipe last week (the pork recipe that we talked about briefly last night). IT turned out ok, but not worth all the work!! I mean, they were really tasty but I am a 15 minute recipe girl 🙂
We had fun last night!! We will definitely do it again soon (maybe Cedar Point?!) and perhaps next time we can do a grill out here or something.
I’m much more into the food than the man also!
I’m drooling at these photos. What a great meal!
Thanks for being part of the recipe swaps!
I finally tried this recipe and it was delicious! Not too difficult but made for a nicer dinner with my husband. The balance of the brie, prosciutto and arugula was perfect.