Ingredients
- Ingredients
- 4 (6-ounce) boneless, skinless chicken breast halves
- 2/3 cup flour
- 1 cup plain panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 2 eggs
- 1 tablespoon milk
- 1/2 teaspoon coarse salt, divided
- 1/2 teaspoon garlic powder
- 6 tablespoons olive oil, divided
- 4 teaspoons fresh lemon juice
- Fresh ground black pepper
- 3 cups arugula
- 1/2 small red onion, thinly sliced
Details
Preparation
Step 1
1. Preheat oven to 200F.
2. Cut each chicken breast in half lengthwise, cutting to, but not through, other side. Open up like a book. Place between pieces of plastic wrap and pound to about 1/4-inch thickness.
3. Place flour in a dish. Combine panko and Parmesan and place in a second dish. Beat eggs with milk and place in a third dish. Sprinkle 1/4 teaspoon salt and garlic powder on chicken. Dredge chicken in flour, shacking off access, dip in egg wash, then dredge in panko mixture, pat lightly. Transfer to a wire rack 15 minutes to set.
4. Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until hot. Add 2 cutlets and cook 2 minutes, or until golden and crisp. Turn and cook 2 minutes more. Transfer to a oven-proof plate and keep warm in the oven. Add 2 remaining tablespoons oil(or more as needed) and cook remaining 2 cutlets.
5. Whisk remaining 1 tablespoon oil with lemon juice in a medium bowl. Add remaining 1/4 teaspoon salt, pepper and sugar. Add arugula and onion, and toss. Arrange chicken on serving plates, and top with salad.
Serves 4
Review this recipe