This American take on an Italian classic combines pan-fried, breaded chicken breast with a cauliflower and caper brown butter sauce.
Cut 2-3 large florets from the head of cauliflower. Trim one side to create a flat surface then thinly slice the cauliflower (with a mandolin or chef's knife). Set aside.
With the remaining cauliflower, remove the core of the cauliflower and cut small florets about the size of a quarter. Measure the cauliflower florets and set aside.
Butterfly each chicken breast into two pieces, then place the chicken between two pieces of plastic wrap. Using a kitchen mallet, evenly pound the chicken until ¼ inch thick. Trim the chicken so each cutlet can fit in the pan.
Moderately season each cutlet on both sides with kosher salt.
In a small mixing bowl, beat the eggs. Place the flour and panko in separate bowls. Bread each cutlet by first coating it in flour, shaking off any excess. Next, dip the cutlet into the beaten eggs and then the panko. Place the breaded chicken onto a parchment-lined sheet tray. At this point the cutlets can be stored in the freezer for later use.
Add the clarified butter (or high heat oil) and set your pan to 375°F/190°C (medium-high). When the thermometer in the oil reads 350°F/175°C, you are ready to fry.
Carefully place the 2 breaded cutlets in the pan. Cook the cutlets for 3 minutes and 30 seconds, or until golden brown on the first side.
Using a pair of tongs, carefully flip the cutlets and continue cooking for 2 more minutes, or until golden brown.
Using a pair of tongs, transfer the chicken cutlets to a paper towel lined tray or plate. Lightly season each cutlet with a pinch of salt. You can hold the cooked cutlets in a low temperature oven until ready to serve. Drain the clarified butter used for frying and thoroughly wipe the pan.
Reduce the temperature to 350°F/176°C (medium) then add the butter. Allow to melt completely.
Add the cauliflower and sauté for 1 minute and 30 seconds. Stir frequently.
Add the shallots and capers and sauté for 20 seconds. Stir frequently.
Turn off the burner before stirring in the lemon juice and finely chopped parsley. Stir until well combined.
To finish, spoon the cauliflower and brown butter sauce over each cutlet. Garnish with the arugula and sliced cauliflower.
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