Directions
- 1Preheat oven to 425F convection (or 450F regular bake). Line a baking sheet with a wire rack. Spray the wire rack with oil.
- 2Pound chicken breasts to 1/4-inch thickness. Season with salt and pepper.
- 3Set up dredging station: flour, egg, and panko/Italian breadcrumbs/parmesan mixture.
- 4Coat chicken in flour, egg, then breadcrumb mixture. Place on wire rack.
- 5Spray chicken with oil and bake for 12-15 mins at 165F internal temp. Option to broil for 1-2 mins.
- 6While chicken bakes, toss arugula, tomatoes, and parmesan with lemon juice, olive oil, salt, and pepper.
- 7Serve chicken topped with arugula salad and extra parmesan.
Ingredients
- 2 Chicken Breasts
- 1 pinch Kosher Salt
- 1 pinch Pepper
- 0.25 cup Flour
- 1 Large Egg
- 0.25 cup Panko Breadcrumbs
- 0.25 cup Italian Breadcrumbs
- 0.25 cup Grated Parmesan
- 1 spray Avocado Oil Spray
- 1 spray Olive Oil Spray
- 4 cups Arugula
- 10 Cherry Tomatoes
- 0.25 cup Shaved Parmesan
- 1 tbsp Freshly Squeezed Lemon Juice
- 1 tbsp Olive Oil
- 1 pinch Salt
- 1 pinch Pepper
Equipment
meat malletbaking sheetwire racklarge shallow bowlknife
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