Lemon Parmesan Chicken with Arugula Salad Topping

Here’s a light and flavorful recipe for Lemon Parmesan Chicken with Arugula Salad Topping—a fresh take on a classic dish. 🍋🍗🧀🥗

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Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1 large egg, beaten
• 2 tbsp olive oil
• Zest of 1 lemon

For the Arugula Salad Topping:

• 4 cups fresh arugula
• 1/2 cup cherry tomatoes, halved
• 1/4 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/4 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste
• Shaved Parmesan, for garnish

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Instructions:

Prepare the Chicken:

1. Pound the Chicken:
   • Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness, about 1/2 inch.
2. Bread the Chicken:
   • In a shallow dish, mix Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, lemon zest, salt, and pepper.
   • Dip each chicken breast into the beaten egg, then coat in the Parmesan mixture. Press lightly to adhere.
3. Cook the Chicken:
   • Heat olive oil in a large skillet over medium heat.
   • Cook the chicken for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C).

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Prepare the Arugula Salad:

1. Mix the Dressing:
   • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
2. Assemble the Salad:
   • Toss arugula, cherry tomatoes, and red onion with the dressing.

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Serve:

• Place the cooked chicken on a plate and top each piece with a generous handful of the arugula salad.
• Garnish with shaved Parmesan for extra flavor.

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Tips:

• For a gluten-free option, use almond flour or gluten-free breadcrumbs.
• Add a sprinkle of red chili flakes for a touch of heat.
• Serve with a side of roasted vegetables or a slice of crusty bread.