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Chicken cutlets, crostini

kept by2Dogs

valerie bertinelli today show



4 chicken cutlets, 4 to 5 ounces each
Kosher salt and freshly ground black pepper
2 large eggs
2 cups panko breadcrumbs
1/4 cup grated Parmesan, plus parmesan shavings, for serving
2 teaspoons Italian seasoning
1/2 teaspoon dried basil
Canola oil, for frying
Spicy Arugula, recipe follows
Lemon wedges, for serving

Spicy arugula
1 1/2 tablespoons freshly-squeezed lemon juice (about 1/2 lemon)
1 tablespoon chopped shallots
Heaping 1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces arugula

Pureed Artichoke Crostini with Lime Salt


1 tablespoon olive oil
12 ounces frozen artichoke hearts, thawed and patted dry
2 cups baby spinach
3 cloves garlic, 2 chopped, 1 left whole
2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
1/4 cup grated Parmigiano-Reggiano
3 tablespoons crumbled feta cheese
2 tablespoons fresh flat-leaf parsley leaves
1/4 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons sea salt flakes
1 lime, zested
1 baguette, sliced into 16 rounds and toasted
4 radishes, very thinly sliced, for garnish


Heat the oil in a medium saute pan over medium heat. Add the artichokes, spinach, chopped garlic and 1 teaspoon of the lemon juice and saute until the spinach begins to wilt and the garlic becomes fragrant, 5 to 7 minutes. Remove from the heat and transfer to a food processor. Add the Parmigiano-Reggiano, feta, parsley and the remaining 2 tablespoons lemon juice and pulse until smooth. Add the kosher salt and season to taste with pepper.

In a small bowl, combine the sea salt flakes and lime zest with your fingers. Set aside.

Rub the remaining whole garlic clove onto one side of each slice of bread. Divide the artichoke mixture equally among the slices, place on a platter and serve; or, spoon into a serving bowl and serve with the bread slices on the side. Garnish with the radishes and lime salt.

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