CHICKEN = Chicken with Arugula

By pattiwarner

Ingredients

• 4 chicken cutlets, 4 oz. each
• 2 large eggs
• 2 cups panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tsp. Italian seasoning
• 1/2 tsp. dried basil
• ARUGULA
• 1 1/2 Tbsp. fresh lemon juice
• 1 Tbsp. chopped finely shallots
• 1/2 - 3/4 tsp.# Dijon mustard
• Salt and pepper
• 1/4 cup extra-virgin olive oil
• 4 oz. arugula
• Shaved Parmesan

Preparation

Step 1

Pound chicken to about 1/4 inch thick. Season with salt and pepper. Whisk eggs in bowl. Put panko, Parmesan cheese, Italian seasoning and basil in another bowl. Dip chicken in eggs and then in panko mixture. Place chicken on rack and place in refrigerator for 20 to 30 minutes.

Fry chicken in canola oil on medium high heat. Cook approximately 2 minutes per side or until golden brown and cooked through. Top with arugula and shaved Parmesan to serve.

ARUGULA
Place lemon juice, shallots, Dijon mustard and salt and pepper in a small bowl. Slowly whisk in the olive oil. Adjust seasonings as needed. May add more Dijon or lemon.