Ingredients

4 (6-oz) boneless, skinless chicken breast halves

1/2 cup flour

1 cup plain panko breadcrumbs

1/2 cup freshly grated Parmesan cheese

2 eggs

1 tablespoon milk (half & half)

1/2 teaspoon coarse salt, divided

1/2 teaspoon garlic powder

6 tablespoons olive oil, divided

4 teaspoons fresh lemon juice

Freshly ground black pepper

3 cups arugula

1/2 small red onion, thinly sliced

Preparation

Preparation

  1. Preheat oven to 200F.
  2. Cut each chicken breast, (pork or veal) in half lengthwise, cutting to, but not through, other side. Open like a book. Place between pieces of plastic wrap and pound to about 1/4-inch thickness.
  3. Place flour in a dish. Combine panko and Parmesan and place in a second dish. Beat eggs with half and half and place in a third dish. Sprinkle 1/4 teaspoon salt and garlic powder on chicken. Dredge meat in flour, shaking off excess, dip in egg wash, then dredge in panko mixture; pat lightly. Transfer to a wore rack 15 minute to set.
  4. Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until hot. Add 2 cutlets and cook 2 minutes, or until golden crisp. Turn and cook 2 minutes more. Transfer to an over-proof plate and keep warm in over. Add 2 remaining tablespoons oil (or more as needed), and cook remaining 2 cutlets.
  5. Whisk remaining 1 tablespoon oil with lemon juice in a medium bowl. Add remaining 1/4 teaspoon salt, pepper and sugar. Add arugula and onion, and toss. Arrange meat on serving plates and top with salad.