My mom has been making this weeknight recipe since I was a little girl. I think it is an old Ina Garten recipe but I feel like my mom has simplified it over the years a bit. Basically 7 ingredients (if you count salt + pepper) and the freshest, most satisfying meal. You know I love when my food tastes unhealthy but is actually very healthy. The chicken basically tastes like one big chicken nugget top with fresh arugula and zesty lemon. This is also a great meal option if you have picky eaters! I will make a bunch of these crispy chicken cutlets but top in different ways – Jack loves it with melted mozzarella cheese and tomato sauce, Charlie loves it with buffalo sauce and George will eat it cut up, as is, with bbq sauce! Options are endless, just the way I like it.
Crunchy Chicken Cutlets and Arugula Salad
Ingredients:
Boneless, skinless chicken cutlets (1 per person. You can either buy these as is or cut a chicken breast in half or pound down a chicken breast – you basically just want a thin cut of boneless, skinless chicken breast)
1 egg
2 cups Panko bread crumbs (I like Panko because it gets really crispy!)
Juice of 1 lemon
Salt + pepper
Extra virgin olive oil
4 cups Arugula
Pat your chicken dry and season with salt and pepper. Prep your dredging station for your chicken – beat 1 egg on one plate and pour your panko onto another plate. Dredge your chicken in the egg, followed my the panko and set aside. Preheat a nonstick skillet over medium heat with about 1/4 inch of extra virgin olive oil. Cook your chicken (4-5 minutes on each side, may be quicker depending on how thick your cutlets are), season with salt and pepper.
In a bowl, mix together your arugula, 2 tbsp of olive oil, the just of 1 lemon, salt and pepper. On a plate, lay your chicken down and top with the arugula salad. Enjoy!
