Chicken Cutlets, fried golden brown, served on a bed of arugula with chopped tomatoes
Place the chicken breast cutlets in between 2 sheets of either parchment, wax paper or plastic wrap. With the smooth end of a meat pounder, pound the cutlets to your desired thinness
On a disposable surface, add the flour and breadcrumbs in different mounds. In a shallow bowl beat the eggs and place alongside the breadcrumbs and flour.
Dip each cutlet into the flour, then egg batter then into the breadcrumbs, making sure that the breadcrumbs adhere well to each piece, set aside. Repeat this process until all cutlets are breaded
Spread the arugula onto a serving platter large enough to hold the chicken cutlets
In a cast iron skillet, or other heavy bottomed frying pan, add the oil and the butter. Heat until butter foams and oil is at frying temperature. Place as many cutlets as will fit comfortably into the pan. Cook until they are a dark golden brown, on both sides. Place on a large cookie sheet lined with paper towel. Sprinkle with sea salt.
If using immediately, after the cutlets have drained you can place them directly on top of the arugula
If making ahead of time, place the cutlets into a 325F oven for approximately 20 minutes before serving to reheat, then place on top of the arugula
Wash and cut the tomatoes into quarters, place in a serving bowl, generously add sea salt, olive oil and basil (if desired). If you are adding garlic, do so now, either crush garlic into the tomato mixture or place a clove into the tomatoes and take out when ready to serve.
Serve the chicken cutlets on the arugula bed with the tomatoes alongside.