Ingredients
3 chicken breasts, boned, skinned, halved and pounded into 1/4-inch-thick cutlets (6 pieces)
Flour
2 eggs, lightly beaten
1 to 1 1/3 cups focaccia bread crumbs, or other herbed bread crumbs
4 tablespoons olive oil, plus additional oil for serving
6 medium vine-ripened tomatoes, cut into large dice
3/4 pound arugula, coarsely chopped
White wine vinegar
6 tablespoons finely chopped fresh basil (optional)
Wedge of Parmigiano-Reggiano or pecorino cheese (optional)
Directions
Dredge the chicken cutlets in the flour, then dip them into the egg, letting the excess drop off. Coat the pieces thoroughly with the bread crumbs.
Heat half of the oil in a heavy skillet that will hold three cutlets comfortably. When the oil is hot enough to sizzle, add the first batch of cutlets and fry them until the coating is evenly golden brown and the chicken is done, 2 to 3 minutes on each side. Adjust the heat as necessary. Set the cutlets aside. Add the remaining oil to the skillet and repeat the process with the remaining cutlets.
Arrange the chicken on individual serving plates. Divide the arugula and tomatoes over the cutlets. Pass the olive oil, vinegar, basil and cheese at the table. The dish may be served warm or at room temperature. Makes 6 servings.