Parmesan Crusted Chicken with Arugula Salad
Elevate dinner with this irresistible Parmesan Crusted Chicken with Arugula Salad—a dish that perfectly balances crispy indulgence and refreshing simplicity. Tender chicken breasts are coated in a golden crust of Parmesan cheese and panko breadcrumbs, pan-fried to perfection for a crunchy exterior with cheesy depth. Paired with a zesty arugula salad bursting with the brightness of lemon, juicy cherry tomatoes, and savory Parmesan shavings, this recipe delivers on flavor and elegance. Finished with a drizzle of balsamic glaze for subtle sweetness, this quick and easy recipe is perfect for weeknights or special occasions. Ready in just 35 minutes, this satisfying dish will leave your guests impressed and your taste buds delighted.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Parmesan cheese, grated
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 3 tablespoons Olive oil
- 5 cups Arugula
- 1 cup Cherry tomatoes, halved
- 1 whole Lemon
- 2 tablespoons Extra-virgin olive oil
- 0.25 cup Parmesan cheese shavings
- 1 tablespoon Balsamic glaze (optional)
Instructions
Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a shallow dish, combine the grated Parmesan cheese and panko breadcrumbs. Mix until evenly combined.
In a second shallow dish, place the flour and season it with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a third shallow dish, lightly beat the eggs with a fork.
Dredge each chicken breast in the flour, shaking off the excess, then dip it into the eggs, and finally press it into the Parmesan-panko mixture, ensuring an even coating on both sides. Repeat for all chicken breasts.
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook until golden brown and crisp, about 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove and set aside on a plate lined with paper towels to drain any excess oil.
In a large bowl, combine the arugula and cherry tomatoes. Squeeze the juice of one lemon over the salad, drizzle with the extra-virgin olive oil, and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat.
To serve, place a chicken breast on each plate and top with a handful of the dressed arugula salad. Sprinkle with Parmesan shavings and drizzle with a little balsamic glaze, if desired.
Enjoy your Parmesan Crusted Chicken with Arugula Salad immediately for the best flavor and texture!
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1091 mg | 364% | |
| Sodium | 5662 mg | 246% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 18.2 g | ||
| Protein | 300.9 g | 602% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1889 mg | 145% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2898 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
