This
is one of my favorite dishes of all time.
It’s clean flavors & textures are so classic and simple – good
quality chicken, crunchy panko coating with flavorful aged parmesan, tart lemon
& peppery arugula. To the kids
it’s like getting really tasty chicken fingers – but homemade with love and
goodness instead of being all processed & frozen & shaped like a
dinosaur. You actually could use
chicken tenders in place of breasts in this recipe as well – just leave them
whole and shorten the cooking time a bit.
Serves
4
3
boneless, skin less chicken breasts – sliced horizontally and pounded to an
even thickness
2
eggs - beaten
1
c. panko breadcrumbs
1/2
c. grated parmesan
1
t. dried thyme
vegetable
oil
4
large handfuls arugula
½
lemon
a
drizzle olive oil
a
generous sprinkle of grated parmesan
lemon
wedges for serving
Season
chicken with salt & pepper. Combine panko, parmesan, and thyme for dredging.
Heat
olive oil in large skillet over medium high heat. Dredge chicken pieces first in egg and then panko mixture.
Place in skillet and cook until golden brown – approximately 3-4 minutes per
side. Do not crowd chicken in pan
– do in 2 batches, wiping skillet clean between batches.
In
large bowl, toss arugula with a generous squeeze of lemon, a drizzle of olive
oil, a pinch of kosher salt, fresh ground pepper and a big sprinkle of parmesan.
Slice
each piece of chicken diagonally into 3 strips. Squeeze lemon wedges over
chicken and serve with arugula salad.
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