Description
Crispy fried chicken breasts topped with fresh arugula, shaved parmesan, 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 large 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 and pepper to taste
Instructions
- Marinate chicken breasts in buttermilk for 30 minutes.
- Prepare three bowls with flour mixture, egg mixture, and panko mixture.
- Coat chicken in flour, then egg, then panko.
- Heat skillet with butter and olive oil over medium-high heat.
- Cook chicken for about 3 minutes per side until golden and cooked through.
- Whisk lemon juice and olive oil with salt and pepper.
- Toss arugula lightly with vinaigrette.
- Top chicken with arugula and shaved parmesan and serve.
Notes
- Chicken can be breaded ahead and refrigerated up to 4 hours.
- Freeze breaded chicken up to 3 months before frying.
- Store leftovers in the fridge for up to 4 days.
- Reheat in skillet, oven, or air fryer for best texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: 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