Description
Crispy fried chicken breasts topped with fresh arugula, shaved parmesan cheese, and a bright lemon vinaigrette.
Ingredients
Scale
- 4 thin chicken breasts
- 1 pint buttermilk
- 3/4 cup all-purpose flour
- 3/4 cup panko bread crumbs
- 1 egg
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 4 cups baby arugula
- 4 tablespoons shaved parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- salt
- black pepper
Instructions
- Marinate the chicken breasts in buttermilk for 30 to 60 minutes.
- Prepare three shallow bowls for breading.
- Mix flour, half the salt, garlic powder, and half the pepper in the first bowl.
- Whisk the egg with a little water in the second bowl.
- Mix panko with the remaining salt and pepper in the third bowl.
- Coat each chicken breast in flour, then egg, then panko.
- Heat a cast iron skillet over medium-high heat with butter and olive oil.
- Cook two chicken breasts at a time for about 3 minutes per side until golden and cooked through.
- Remove and drain on paper towels, then repeat with remaining chicken.
- Whisk lemon juice and olive oil with salt and pepper to make the vinaigrette.
- Lightly toss arugula with vinaigrette.
- Top each chicken breast with arugula and shaved parmesan and serve warm.
Notes
- Chicken can be breaded ahead and refrigerated up to 4 hours before cooking.
- Breaded chicken can be frozen up to 3 months and thawed before frying.
- Store leftover chicken and arugula separately in airtight containers.
- Reheat chicken in a skillet, oven, or air fryer to maintain crispness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 484
- Sugar: 7
- Sodium: 1520
- Fat: 33
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 12
- Cholesterol: 74