• 4 6-ounce skinless, boneless chicken breast cutlets, pounded thin or 4 fillets of sole
  • Salt and pepper
  • 1 cup flour
  • 1 teaspoon garlic powder or granulated garlic
  • 1/2 teaspoon paprika
  • 2 tablespoons butter, cut into 1-tablespoon slices
  • 2 large eggs
  • 1/4 cup grated Parmigiano-Reggiano
  • 1 lemon
  • 3 to 4 tablespoons EVOO – Extra Virgin Olive Oil or canola oil
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine or chicken stock
  • 4 brioche rolls, split and toasted
  • Arugula, diced tomato and finely chopped onion

Season the chicken cutlets (or fish filets) on both sides.

In a shallow bowl, combine the flour, garlic powder (or granulated garlic) and paprika. Roll the butter slices in the flour and reserve.

Beat the eggs with the cheese and juice of 1/2 lemon.

In a large, non-stick skillet, heat the oil, four turns of the pan, over medium to medium-high heat. Dredge two pieces of the chicken or fish first in the flour, then coat in the egg batter and cook until golden, 2-3 minutes per side. Transfer to a plate; repeat with remaining cutlets/filets.

Add the minced garlic to the pan. Stir for 1 minute then deglaze with the wine (or stock). Add the flour-coated butter and whisk to form a sauce.

Place the chicken or fish on toasted bun bottoms. Cut the remaining 1/2 lemon into wedges and squeeze over top. Top with some sauce, arugula, tomato, onion and the bun tops.