Parmesan Crusted Chicken with Arugula Salad
Danalaila
May 4, 2015
Ingredients
Chicken
- 3 boneless chicken breast cut in half and pounded thin
- 1 cup panko bread crumbs
- 1 extra large egg beaten
- 1 tsp dried thyme
- 1/4 cup Parmesan cheese
- 2 tbsp extra virgin olive oil (add more if needed and can add also add 1 tablespoon light butter for added flavor)
Salad Served with Chicken
- 2-3 cups salad blend baby spinach and arugula
- 1 tsp Parmesan cheese
- 1 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice
- salt and pepper for both chicken and salad
Servings: servings
Units:
Instructions
- To start, cut each breat in half and then pound the chicken breasts until they are 1/4 inch thick with a meat mallet - set aside. ( I do this between 2 sheets of parchment paper )
- Next, combine the flour and some salt, and pepper on a plate. Then in a bowl, beat the egg. On a third plate, combine the bread crumbs and 1/4 cup grated Parmesan cheese and the thyme. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture.
- Next heat 2 tablespoons of olive oil in a large sauté pan and cook the chicken breasts on medium-high heat for 3 minutes per each side or until cooked through.
- Meanwhile in a mixing bowl combine the spinach and arugula with the lemon, olive oil and parmesan cheese and mix well to combine. Last, place a the salad on serving platter and top with the chicken and enjoy!
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