Parmesan Crusted Chicken with Arugula Salad

parm-crust-chx-w-arugula




Parmesan Crusted Chicken with Arugula Salad
Votes: 2
Rating: 4.5
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Rate this recipe!
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Servings Prep Time
2-4 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
2-4 servings 20 minutes
Cook Time
10 minutes
Parmesan Crusted Chicken with Arugula Salad
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2-4 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
2-4 servings 20 minutes
Cook Time
10 minutes
Ingredients
Chicken
Salad Served with Chicken
Servings: servings
Units:
Instructions
  1. 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 )
  2. 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.
  3. 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.
  4. 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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