Breaded Chicken Cutlets With Tomatoes and Arugula

Ingredients

serves Serves 4 to 6, active time 45 minutes, total time 45 minutes

• 4 cups stale bread cubes
• 1 1/2 teaspoons grated zest and 1 teaspoon juice from 1 lemon
• 1/2 to 1 teaspoon chopped hot red chile pepper (optional)
• 1/4 cup chopped fresh parsley leaves
• 1/2 cup grated parmesan cheese
• 1/3 cup pine nuts
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 8 chicken cutlets, about 1 1/2 to 2 pounds total weight, pounded to 1/2 inch thickness (see note above)
• 4 cups ripe cherry tomatoes, halved
• 2 cloves garlic, minced (about 2 teaspoons)
• 7 tablespoons olive oil, divided
• 4 tablespoons butter
• 4 cups washed and dried fresh arugula
• Lemon wedges to serve

Procedures

1. For the cutlets, place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, salt and pepper in the food processor, and pulse until finely blended. Add the pine nuts and pulse just until the nuts are coarsely chopped and dump mixture into a shallow bowl. Place the flour in a plastic bag and season with salt and pepper. Beat the eggs in a separate shallow bowl. Working 1 cutlet at a time, dredge in the flour, then dip into the eggs, and finally the breadcrumbs pressing down with your fingertips to help the crumbs adhere. Place the breaded cutlets on a baking sheet, and refrigerate the for 1 hour to allow the crumb coating to set.
   
2. Meanwhile, place the tomatoes, garlic, 3 tablespoons of olive oil, and lemon juice in a bowl. Season to taste with salt and pepper and toss to mix well, then set aside until needed.
   
3. Adjust oven rack to center position and preheat oven to 400° F. While the oven preheats, set cutlet tray at room temperature. Line two baking sheets with aluminum foil, and divide the butter and 4 tablespoons of the olive oil between each. Place the trays into the oven until the butter is melted, about 5 minutes. Divide the chicken cutlets between the two trays and bake until golden brown on the bottom, about 15 minutes. Turn the cutlets over, return to the oven and cook until golden brown on second side, 10 to 12 minutes longer.
   
4. Place the chicken onto a platter and arrange the arugula on top. Spoon the tomato mixture over the arugula and serve immediately along with the lemon wedges.

Make-Ahead Spaghetti With Arugula Jalapeño Pesto and Zucchini

Ingredients

serves Serves 2, active time 15 minutes, total time 20 minutes

• Kosher salt
• 6 ounces dry spaghetti
• 2 cups packed arugula leaves (about 1 1/2 ounces)
• 2 tablespoons grated parmesan cheese
• 2 tablespoons chopped toasted walnuts
• 1 jalapeño, seeded, stemmed, roughly chopped
• 1/3 cup extra-virgin olive oil
• 1 medium zucchini, finely julienned

Procedures

1. Bring pot of salted water to boil. Cook pasta to just below al dente according to package instructions. Meanwhile, combine arugula, parmesan, walnuts and jalapeno in blender or food processor. Pulse to chop and combine, then stream in olive oil with motor running. Season to taste with salt. Transfer pesto to a fine mesh strainer and let any excess oil or moisture drain off for 30 seconds. Transfer to a large bowl and set aside.
   
2. Drain pasta and run immediately under very cold water to stop cooking. Toss with zucchini and pesto to combine. Serve cold or refrigerate and serve the next day.