Name: Petto di Pollo Impanato con Insalata di Pomodori e Rucola (Breaded Chicken Cutlets with Tomato-and-Arugula Salad)
Yield: Serves 4
Cuisine: Italian
Ingredients: Pinch of sugar; 60 milliliters (¼ cup) olive oil; 12 fresh basil leaves, cut into chiffonade, or small sprigs of basil; 100 grams (2 firmly packed cups) baby arugula, cleaned and dried; 450 grams (1 pound) cherry tomatoes, cut in half or wedges; 200 grams (1¾ cups) fine, dry breadcrumbs; 100 milliliters (about ½ cup) clarified butter; 2 boneless, skinless chicken breast halves (from 1 chicken); Coarse salt and freshly ground black pepper; 2 large eggs; 150 grams (1¼ cups) all-purpose flour; 15 milliliters (1 tablespoon) red wine vinegar

This classic technique for breading chicken cutlets is called l’impanatura all’inglese. Sliced into cutlets and pounded to an even thickness, the chicken breast meat is breaded with a coating of flour, egg, and bread-crumbs. The cutlets are sautéed in oil until the exterior is a crunchy, golden brown and the interior is cooked through but still moist.

This preparation is classically garnished with lemon wedges. It may also be served, as in this recipe, with a salad of tomato,