***cook’s tip: First, season every step of the way with salt and pepper; you want the chicken to be flavorful throughout. Second, cutlets are easier to fry the thinner they are. So, if you want, pounding out the chicken pieces (or asking your butcher to do so) is a good idea.
1. Sprinkle 1 to 2 pounds boneless skinless chicken thighs with salt and pepper.
2. Meanwhile, set out three large plates or cereal bowls. Fill the first with flour, the second with two beaten eggs and the third with a pile of panko. Season each with a little salt and pepper.
3. Using one hand (so the other remains clean), dip a piece of chicken in the flour and shake off excess. Then dip it in the egg wash and shake off excess. Finally, plop it into the pile of panko and thoroughly coat it. Place it on a plate or sheet tray. Repeat until all the chicken is breaded. Replenish the flour, eggs or panko as necessary.
3. You can stick the chicken in the fridge at this point if you’re working ahead, or you can start frying.
4. Place a couple of large frying pans filled with a generous amount of olive oil (you’re not exactly deep frying, but pretty close) over medium high heat. When hot, lay the cutlets in. When golden brown, flip and continue cooking. Depending on the thickness of the chicken, this should only take a few minutes. Just make sure the heat isn’t too high, or the panko will get overly browned.
5. When nice and golden and beautiful, remove to a wire racks set on a sheet tray.
6. In a big bowl, combine baby arugula and tomatoes (in the off-season, use cherry tomatoes; this time of year, though, big, fat, ripe greenmarket tomatoes are obviously great). Dress with extra-virgin olive oil, a little lemon juice and salt.
7. Plate the cutlets, top with the salad, set out some lemon wedges and open the rosé. And don’t forget the ketchup.
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