Lemon Parmesan Chicken with Arugula Salad Topping

Prep Time
35 min
6 servings

Sauteed chicken breasts are topped with a sharp arugula salad and freshly shaved Parmesan shards.



cup all-purpose flour
Kosher salt and freshly ground black pepper
extra-large eggs
1 ½
cups seasoned dry bread crumbs
cup freshly grated Parmesan cheese
tsp lemon zest
tsp fresh thyme leaves, chopped
boneless, skinless chicken breasts
Unsalted butter
Good olive oil
ounce arugula
cup freshly squeezed lemon juice (2 lemons)
lb(s) chunk Parmesan cheese


Step 1

Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.

Step 2

Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

Step 3

Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Step 4

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.

Step 5

Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.

Step 6

Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

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