Crunchy Chicken Cutlets and Arugula Salad

Name: Crunchy Chicken Cutlets and Arugula Salad
Cuisine: Mediterranean
Ingredients: Boneless, skinless chicken cutlets (1 per person. You can either buy these as is or cut a chicken breast in half or pound down a chicken breast – you basically just want a thin cut of boneless, skinless chicken breast); 1 egg; 2 cups Panko bread crumbs (I like Panko because it gets really crispy!); Juice of 1 lemon; Salt + pepper; Extra virgin olive oil; 4 cups Arugula

2 steps

Updated at: Wed, 02 Oct 2024 18:27:48 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per recipe

Calories749.9 kcal (37%)

Total Fat21.7 g (31%)

Carbs89.3 g (34%)

Sugars7 g (8%)

Protein42.2 g (84%)

Sodium1110.4 mg (56%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Boneless skinless chicken cutlets

1 per person You can either buy these as is or cut a chicken breast in half or pound down a chicken breast - you basically just want a thin cut of boneless skinless chicken breast

1egg

2 cupsPanko bread crumbs

I like Panko because it gets really crispy

1juice of lemon

salt

pepper

extra virgin olive oil

4 cupsarugula

Instructions

Step 1

Pat your chicken dry and season with salt and pepper. Prep your dredging station for your chicken – beat 1 egg on one plate and pour your panko onto another plate. Dredge your chicken in the egg, followed my the panko and set aside. Preheat a nonstick skillet over medium heat with about 1/4 inch of extra virgin olive oil. Cook your chicken (4-5 minutes on each side, may be quicker depending on how thick your cutlets are), season with salt and pepper.

Step 2

In a bowl, mix together your arugula, 2 tbsp of olive oil, the just of 1 lemon, salt and pepper. On a plate, lay your chicken down and top with the arugula salad. Enjoy!