10/04/2025
Breaded Chicken, arugula salad 🥗
Ingredients:
For the chicken:
2 chicken breast
1/4 cup of flour
Two large eggs
1/4 cup Panko breadcrumbs
1/4 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese.
Salt and pepper
Avocado oil spray
For the salad:
One bag of arugula
Handful of cherry tomatoes, sliced in half
1/4 cup shaved Parmesan cheese, plus more for serving
Freshly squeezed lemon juice
Olive oil
Salt and pepper
1. Preheat the oven to 450° and prepare baking sheet with parchment paper, set aside.
2. Working one at a time, place the chicken breast in between two pieces of plastic wrap, and pound with the flat side of the meat mallet until 1/4 inch thick. Season with salt and pepper on both sides.
3. Set up your dreding station. At the flour to a large shallow bowl, beat the eggs in another large shallow bowl, and combine the panko, Italian breadcrumbs, and Parmesan in a third large shallow bowl.
4. Coat both sides of each chicken breast in flour, then eggs, ( letting excess drip off) then the breadcrumbs mixture, pressing the breadcrumbs on with your fingers, place the chicken on the parchment paper baking sheet
5. Spray the top of the chicken cutlets generously with oil and bake for 15 minutes until the internal temperature reaches 165°. Or flip it over and back for another 10 min. Option to broil at the end for one to two minutes to get the top of the cutlets extra golden brown.
6. While the chicken bakes, add the arugula, cherry tomatoes, Parmesan to bowl. Dress to taste with the lemon juice, olive oil, and salt and pepper.
7. Serve the chicken with a generous amount of arugula salad, and sprinkle some cheese on top.
Bon appétit 😋Enjoy!!!
