I love a simple cutlet. No frills, no fluff, no flour. Just a light breading, a quick fry and a drizzle of lemon and parm on top. It’s a beautiful celebration of simple flavors done exceptionally well. Every ingredient pairs perfectly with its counterpart to come together in a lovely bite.
This recipe is for a summer afternoon or early evening, the sun is starting to set ever so slightly, perhaps. The salty cutlet topped with that simple dressing, sweet corn and luscious tomato just makes sense.
Some things don’t have to be overly complicated. I would argue that the best food in the world is food with minimal ingredients done well. That’s what I aimed to do here.
Simple, fast, cheap, delicious.
Summer on a plate.
Estimated Time: 20 minutes
Serves: 4-6
Ingredients:
1½ lb chicken cutlets — about 2 large breasts, sliced into cutlets and pounded thin
2 eggs, beaten
1½ cups Italian breadcrumbs
Salt + pepper
Neutral oil for shallow frying
2 ears corn
2 medium tomatoes, chopped
2 big handfuls arugula
1 lemon
Olive oil
Salt + pepper
Shaved Parmesan for finishing
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