Ingredients
Chicken
2 boneless skinless chicken breasts cut in half lengthwise to make 4 thinner breasts
½ cup all purpose flour
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 large eggs
1 tablespoons milk
½ cup Italian breadcrumbs
½ cup panko breadcrumb
1 teaspoon Italian seasoning
2 tablespoon butter
2 tablespoons olive oil
Salad
4 cups arugula
¼ cup red onion thin sliced
⅓ cup shaved Parmesan cheese
3 tablespoons lemon juice
2 tablespoons olive oil
Lemon wedges
Instructions
Whisk together the flour, salt, and pepper in a wide shallow bowl. Whisk together the eggs and milk in another wide shallow bowl. Whisk together the Italian bread crumbs, panko bread crumbs, and Italian seasoning in the last wide shallow bowl.
In a medium bowl combine the arugula, red onion, and shaved parmesan cheese. In a small bowl add the lemon juice and slowly whisk in the olive oil. Whisk until well combined and drizzle over the salad tossing to coat. Set the salad aside for the few minutes.
Dredge each breast piece in the flour mixture shaking off any excess, then dunk in the egg mixture, then in the bread crumb mixture coating both sides well. Melt the butter and heat the oil in a large skillet over medium heat. Add the breaded chicken and fry until the bottom is browned. Flip and cook until the other side is golden brown and the chicken is cooked through. Top the fried cutlets with the arugula salad and serve with fresh lemon wedges.
Notes
Cut chicken breasts in half lengthwise and use a meat mallet to pound the chicken to about 1/2 inch thick.
The butter olive oil combo works well for browning the chicken with great flavor without burning the butter.
To make parmesan shavings simply use a vegetable peeler to shave long thin pieces from a block of Parmesan Cheese
Serve with fresh lemon wedges for a spritz of fresh citrus flavor and lemon zip.
Feel free to use all panko breadcrumbs or even fresh bread crumbs. I personally like the added crispiness that panko lends to this recipe.
Store leftovers in an airtight container in the fridge for up to 24 hours. Keep the arugula salad separate from the chicken. For best results reheat the chicken in an air fryer at 375 degrees for 2-3 minutes.
Nutrition
Calories: 452kcal | Carbohydrates: 31g | Protein: 22g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 141mg | Sodium: 823mg | Potassium: 433mg | Fiber: 2g | Sugar: 3g | Vitamin A: 881IU | Vitamin C: 9mg | Calcium: 202mg | Iron: 3mg