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!
Busy day today! But…TGIF! Anyone have any fun weekend plans?
All I know is I can’t wait to sleep in!