Bobby Flay Makes Chicken Exciting

There's chicken and then there's chicken. And if you're looking for a dinner with some extra flair, The Early Show resident chef Bobby Flay has an easy and delicious recipe that's a sure crowd-pleaser.

On the menu today, Breaded Chicken Cutlet with Ham, Triple Cream Cheese and Baby Arugula.

FOOD FACTS
Bread crumbs help keep in the moisture. For this recipe, Flay uses panko bread crumbs, also known as Japanese bread crumbs. Panko bread crumbs have a coarser texture than ordinary bread crumbs, and they make for a much lighter and crunchier casserole topping and coating for deep-fried foods. They're especially good for breading seafood. Tan-colored panko is made from the whole loaf, white panko from bread with the crusts cut off. Look for both kinds in the Asian foods section of larger supermarkets. Substitutes: bread crumbs (not as coarse, don't stay crisp as long), cracker meal, or melba toast (crushed).

If you choose to make your own bread crumbs:

1 cup fine dry bread crumbs = 4 slices bread
1 cup fresh bread crumbs = 3 slices bread
Use stale (but not moldy) bread, or bake bread slices in a slow oven (200°) until slightly dry (for fresh bread crumbs) or very dry (for dry bread crumbs), and allow to cool. Process the slices in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. Season with salt, herbs, garlic powder, onion powder, and/or lemon zest if you wish.

RECIPE

Breaded Chicken Cutlet with Ham, Triple Cream Cheese and Baby Arugula

Serves: 4

Chicken:

1 cup flour
2 large eggs, lightly beaten
2 cups panko bread crumbs
Salt and freshly ground black pepper
Four 6-ounce boneless, skinless, chicken breasts
6 tablespoons unsalted butter
2 tablespoons olive oil
1/4 pound Red Hawk triple crème cheese (can substitute brie), thinly sliced
8 thin slices Virginia ham or prosciutto

1. Place flour, eggs and bread crumbs in three separate shallow bowls. Season each with salt and pepper.
2. Place each chicken breast between two pieces of wax paper and pound to ¼-inch thickness.
3. Season chicken on both sides with salt and pepper, then dredge each breast in the flour and tap off excess. Dip into the egg wash and let excess drip off, then dredge on both side in the bread crumbs. Place on a baking rack set over a baking sheet.
4. Preheat two large nonstick sauté pans over high heat, add 3 tablespoons of butter and 1 tablespoon of oil to each pan. Heat until the butter is melted and sizzling.
5. Place 2 breasts in each pan and cook until golden brown. Flip over and continue cooking until golden brown and the chicken is cooked through, about 5-6 minutes total.
6. Remove to a plate and immediately top each breast with a few slices of cheese, then top with a few slices of ham and some of the arugula salad.

Arugula Salad:

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/2 pound baby arugula

Whisk together vinegar, mustard, salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula and toss to coat the leaves with the vinaigrette.