Crispy Chicken Cutlets with Arugula Salad
Crispy chicken cutlets paired with a zesty arugula salad create a delicious and refreshing meal.
Equipment
- nonstick skillet
Ingredients
- 4 pieces Boneless, skinless chicken cutlets
- 2 eggs
- 2 cups Panko bread crumbs
- 1 Juice of 1 lemon
- Salt and pepper
- ¼ cup extra virgin olive oil (plus more if needed)
- 4 cups arugula
- ¾ cup Parmesan cheese shaved or grated
Instructions
- Pat the chicken cutlets dry and season with salt and pepper.
- Prepare a dredging station with beaten eggs and Panko bread crumbs.
- Dredge each cutlet in egg, coat with Panko, and set aside.
- Heat olive oil in a skillet over medium heat.
- Cook the cutlets for 4-5 minutes on each side until golden brown.
- In a bowl, mix arugula, olive oil, lemon juice, Parmesan, salt, and pepper.
- Serve the chicken topped with the arugula salad.
Notes
For added flavor, consider topping the chicken cutlets with tomato sauce and mozzarella cheese before serving. Chicken cutlets can be served cut into wedges for easier eating, similar to chicken nuggets.