Easy Breaded Chicken with Lemon and Arugula
Breaded chicken, topped with arugula, lemon and shaved parmesan makes an easy week-night dinner, but can also be topped with an egg for brunch!
Servings: 6 chicken breasts
Calories: 300kcal
Ingredients
- 6 chicken breasts thinly-sliced
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon garlic powder
- ¼ cup all-purpose flour
- ⅔ cup Italian seasoned bread-crumbs
- 1 egg
- ⅔ cup of milk
- ⅓ cup extra-virgin olive oil for frying
- ½ lemon juiced, for drizzling
For the baby arugula salad
- 2 cups fresh baby arugula
- extra-virgin olive-oil for drizzling
- ½ lemon juiced
- pinch salt and pepper
Additional toppings
- 1 lemon sliced into rounds
- ¼ cup Parmesan shaved
Instructions
- Season each chicken breast using salt, pepper and garlic powder. Make sure to get both sides!
- Whisk together the milk and eggs in a bowl to create an egg-wash
- Evenly coat each breast in flour, shake off any excess
- Dip each chicken breast into the egg wash, and then in bread-crumbs. Shake off any excess and transfer to a baking sheet
- Heat oil in a skillet. You'll know the water is hot when a few drops of water create a splatter in the oil.
- Fry each chicken breast for 1-3 minutes per side. The chicken-breasts should get nice and golden in color. Transfer each chicken breast to a metal cooling rack or plate lined with paper towels.
- Once any oil has drained, transfer the breaded chicken breasts to a serving platter and drizzle with juice from half of a lemon.
- In a separate bowl, dress the baby arugula with a drizzle of olive-oil, juice from the remaining half of the lemon, salt and pepper. Give the salad a gentle toss.
- Top the breaded chicken with the arugula salad and Parmesan cheese shavings. Garnish with the lemon rounds and give 1 last drizzle of olive oil if you wish. Serve immediately.
- Optional: If you are serving this dish for breakfast or brunch, you can top with soft boiled or poached eggs.
Nutrition
Calories: 300kcal