Ingredients
4thin chicken breasts
2cupsbuttermilk
¾cupflour
¾cuppanko bread crumbs
1egg
2tspsalt
1tspgarlic powder
1tsppepper
4cupsbaby arugula,loosely packed
4tbspparmesan cheese,shaved
2tbspolive oil
2tbspbutter
2tbsplemon juice
¼cupolive oil
salt and pepper,to taste
Preparation
Marinate chicken in buttermilk in a Ziploc bag for 30 to 60 minutes.
Create a breading process with 3 separate shallow dishes or bowls. In the first dish, mix flour, 1 teaspoon salt, garlic powder, and ½ teaspoon pepper.
In the second dish, mix egg and 1 tablespoon water. In the third dish, mix Panko, and remaining salt and pepper.
Coat chicken in flour, dredge in egg mixture then coat in panko. Repeat with each chicken breast and place on a baking sheet.
In a large skillet over medium-high heat, melt butter and olive oil. Place 2 chicken breasts in the pan and brown for about 3 minutes on each side. Continue cooking until chicken is cooked all the way through.
Repeat with the last 2 chicken breasts. Place on a paper towel-lined plate to drain excess oil.
Make dressing by whisking lemon juice and olive oil. Season with salt and pepper.
Lightly coat arugula with lemon vinaigrette and scoop onto each breast.
Top with shaved parmesan and serve warm. Enjoy!
