Cafe Martorano Chicken Cutlet Downtown
Elevate your dinner game with the Café Martorano Chicken Cutlet Downtown, a refined yet approachable dish that combines crispy, golden-fried chicken cutlets with a vibrant arugula and cherry tomato salad. This recipe highlights perfectly seasoned breadcrumbs infused with Parmesan cheese and a hint of garlic, creating an irresistible crust on tender, juicy chicken breasts. Topped with a fresh salad lightly dressed in olive oil, and drizzled with tangy balsamic glaze, this dish is a harmonious balance of textures and flavors. Ready in just 35 minutes, this Italian-American classic is perfect for a quick yet elegant weeknight meal or a romantic dinner for two. Serve it with lemon wedges for a zesty finishing touch that will leave your taste buds craving more!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 1.5 cups Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup Olive oil
- 2 cups Arugula
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Balsamic glaze
- 2 pieces Lemon wedges
Instructions
Place chicken breasts between two sheets of plastic wrap and pound to an even thickness (about 1/2 inch) using a meat mallet or rolling pin.
Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs mixed with water, and one with breadcrumbs combined with Parmesan cheese, salt, black pepper, and garlic powder.
Dredge each chicken breast first in flour, shaking off the excess, then dip into the egg mixture, and finally coat with the breadcrumb mixture, pressing gently to adhere.
Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for 4-5 minutes per side or until golden brown and fully cooked (internal temperature should reach 165°F).
Remove chicken from skillet and place on a paper towel-lined plate to drain excess oil.
In a mixing bowl, toss arugula and cherry tomatoes with a light drizzle of olive oil and a pinch of salt.
Place the cooked chicken cutlets on serving plates. Top each cutlet with the arugula and tomato mixture.
Drizzle balsamic glaze over the top for added flavor.
Serve immediately with lemon wedges on the side for an optional squeeze of brightness.
Nutrition Facts
Calories |
2995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 5668 mg | 246% | |
| Total Carbohydrate | 247.3 g | 90% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 36.2 g | ||
| Protein | 166.6 g | 333% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 518 mg | 40% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1820 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
