For the chicken

1 1/4 pounds boneless skinless chicken breasts

1/2 cup all purpose flour

2 tablespoons milk

3 eggs

Salt and pepper to taste

1 cup Italian style breadcrumbs

1/4 cup panko breadcrumbs

1/4 cup olive oil

1 tablespoon fresh parsley chopped

1 teaspoon garlic powder 

For the salad

2 cups arugula

1/4 cup red onion thinly sliced

1/2 cup cherry tomatoes halved

1 tablespoon lemon juice

1 tablespoon olive oil

2 tablespoons shaved parmesan cheese

Salt and pepper to taste

Instructions  For the chicken Cut each chicken breast in half lengthwise. Place each piece of chicken in between two sheets of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken thin. Repeat the process with the remaining pieces of chicken. Place the flour in a bowl and season it generously with salt, pepper and garlic powder to taste. Place the milk and eggs in a bowl and whisk to combine. Place the Italian breadcrumbs and panko breadcrumbs in a bowl and stir to combine. Dip each piece of chicken in the flour, then the egg mixture, then the breadcrumbs. Heat the oil in a large pan over medium high heat. Add the chicken cutlets in a single layer. Cook for 4 minutes per side, or until golden brown, crispy and cooked through. Sprinkle with parsley. For the salad Place all the salad ingredients in a bowl and toss well to combine. Top the chicken with salad. I also like to add toasted pine nuts. Serve with your favorite side such as pesto penne, potatoes of steamed veggies. Enjoy!

  • No products in the cart.