• PREP TIME 30 Min
  • TOTAL TIME 30 Min
  • SERVES 4 

    This savory dish gets its devilish flavor from a mixture of spicy Calabrian chili paste, tangy Dijon mustard, and sharp Pecorino Romano cheese. Charred bread and arugula on the side make sure you won’t waste any sauce.DIRECTIONS FOR: DEVILED CHICKEN FRANCESE

    INGREDIENTS

    4 pcs boneless, skinless chicken breast (no tenders)

    Salt and pepper

    AP flour, about 1 cup

    3 large eggs

    1 scant tbsp Dijon mustard

    3 Tbsp milk

    3 Tbsp Pecorino Romano or Parmigiano-Reggiano cheese

    ¼ – ⅓ cup olive oil or vegetable oil (light in color olive oil or safflower oil)

    2 lemons

    3 Tbsp butter

    2 large cloves garlic, 1 crushed or chopped, 1 halved

    About 3/4 cup white wine

    1 Tbsp Calabrian chili paste, harissa or sriracha

    About 1 1/2 cups chicken stock

    1 handful flat-leaf parsley, for serving

    1 loaf ciabatta bread, 12 to 14 inches long, halved

    EVOO, for drizzling

    Flaky sea salt, for sprinkling

    1 large bundle arugula, cleaned, or boxed leaves

    DIRECTIONS

    1. Gather your ingredients and a gel board to prepare chicken.

    2. Halve the chicken breasts horizontally and butterfly them. Use a mallet to thin meat or even it out if needed — it depends on the size of the chicken breasts. Season meat with salt and pepper.

    3. Set a station up Flour in a shallow dish; eggs are beaten with mustard, milk, salt, pepper, and cheese; large frying pan with oil (4 to 5 turns of the pan); a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken too.

    4. Preheat the oil in a skillet over medium to medium-high heat. Coat chicken 2 at a time in flour, shake off excess, then in egg and allow excess to drip off. Cook chicken 3 to 4 minutes on each side. Repeat, removing the cooked chicken to wire rack. Once the chicken is cooked, slice and lightly brown 1 lemon; add to a pan with chicken. Wipe excess oil from the pan, return to heat, and add butter. When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce about 3 minutes. Add stock and reduce 5 minutes more. Pick and chop the parsley.

    5. Char the bread over a gas burner or under the broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt, and cut bread into chunks.

    6. Add the chicken back to the sauce and heat the meat through, 3 to 4 minutes, turning occasionally. Add the sliced lemons and coat with sauce. Add parsley and transfer to plates. Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping.