Crispy chicken with arugula topped with lemon vinaigrette and shaved Parmesan for a bright, crisp, fast weeknight meal.

Scale

Chicken & Coating

4 thin chicken breasts

1 pint (about 2 cups) buttermilk

¾ cup all-purpose flour

¾ cup panko breadcrumbs

1 egg

2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon pepper

2 tablespoons olive oil

2 tablespoons butter

Toppings

4 cups baby arugula

4 tablespoons shaved Parmesan cheese

Lemon Vinaigrette

2 tablespoons lemon juice

¼ cup olive oil

Salt and pepper to taste

1. Put the chicken breasts in a sealed bag with buttermilk and let them soak for 30–60 minutes.

2. Set up shallow dishes with seasoned flour, egg wash, and seasoned panko.

3. Coat each breast in flour, then egg, then panko.

4. Heat skillet with butter and olive oil.

5. Fry 2 breasts at a time, about 3 minutes per side.

6. Transfer to a paper towel-lined plate.

7. Whisk lemon juice and olive oil with salt and pepper.

8. Toss arugula lightly with dressing.

9. Place on top of warm chicken and finish with shaved Parmesan.

Serve immediately for best texture.

Great with extra lemon wedges.

Keywords: crispy chicken with arugula, chicken milanese style, lemon vinaigrette chicken