Crispy Lemon-Parmesan Chicken Cutlets with Arugula Salad
Thin chicken cutlets in a crunchy Parmesan-panko crust, pan-fried in a little olive oil and served with a peppery lemon arugula salad.
Diet swaps
- Gluten-free: Use gluten-free panko.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 1/2 lb Chicken breast cutlets, thinly sliced
- 1 Large egg
- 1/2 cup Whole-wheat panko breadcrumbs
- 1/4 cup Grated Parmesan
- 3 tbsp Extra-virgin olive oil, divided
- 6 cups Arugula
- 1 cup Cherry tomatoes, halved
- 1 Lemon
Directions
- Beat the egg in one shallow dish; mix panko, Parmesan, lemon zest, salt and pepper in another.
- Dip each cutlet in egg, then press into the crumbs.
- Cook in 2 tbsp hot oil over medium heat, 3 minutes per side, until golden and cooked through.
- Toss arugula and tomatoes with the last 1 tbsp oil and lemon juice. Serve the cutlets on top with lemon wedges.
Calorie breakdown
Chicken 204 · olive oil 90 · panko + Parmesan 55 · egg 18 · arugula 8 · tomatoes 8 · lemon 2
💡 Lighter tip: Kids love these cut into strips with a little marinara for dipping.
Helpful for this recipe
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