Description
Crispy fried chicken breast topped with arugula, shaved parmesan, and 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 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 and pepper to taste
Instructions
- Marinate chicken in buttermilk for 30-60 minutes.
- Prepare three bowls with flour mixture, egg mixture, and panko mixture.
- Coat chicken in flour, dip in egg, then coat in panko.
- Heat butter and olive oil in skillet.
- Cook chicken 3 minutes per side until internal temp reaches 165°F.
- Whisk lemon juice and olive oil for vinaigrette.
- Toss arugula with dressing.
- Top chicken with arugula and parmesan.
Notes
- Bread chicken up to 4 hours ahead and refrigerate.
- Freeze breaded chicken up to 3 months.
- Store leftovers 3-4 days in refrigerator.
- Reheat in skillet, oven at 350°F for 20-25 minutes, or air fryer 3-4 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 484
- Sugar: 7g
- Sodium: 1520mg
- Fat: 33g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 74mg