COVER IT IN
CRUMBS
Chicken Milanese, schnitzel,
katsu—whatever you
want to call it, our pan-fried
cutlet is all grown up.
The meat is marinated in
yogurt for 15 minutes
to tenderize it and get the
panko to adhere for a
substantial coating. And
no, you won’t want fries
with that after you try
a fresh tangle of peppery
greens: arugula, watercress,
and Little Gem lettuce,
tossed with lemon juice
and olive oil.9
CRISPY CHICKEN
CUTLETS
Nugget Wisdom
To adapt this dish for
kids, leave a breast
unpounded and cut it
into bite-size chunks,
then follow the recipe
on page 117.