Crispy Chicken with Arugula

Crispy chicken topped with arugula, shaved parmesan cheese, and a delicious lemon vinaigrette!

Hey everyone. Hope it’s a great day! Summer can be difficult for those that don’t have any fun vacations to look forward to (ME!). So, I count on a lot of good meals to keep me happy. Last week I shared a crazy simple Pesto Chicken dish. This weeks is another chicken recipe, but it’s just as good!

Today’s Crispy Chicken with Arugula is a new favorite. The chicken was so flavorful and add some delicious salad with shaved parmesan and a lemon vinaigrette, and it’s irresistible. The breading process can take some time, but it’s what makes it soooo good, so be sure to follow the steps in order, and you’ll have a beautiful piece of crispy chicken.

Crispy breaded chicken topped with arugula, shaved parmesan cheese, and a delicious lemon vinaigrette!

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Crispy Chicken with Arugula:

Crispy Chicken With Arugula

5 from 1 vote

Crispy breaded chicken topped with arugula, shaved parmesan cheese, and a delicious lemon vinaigrette!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Marinate 30 minutes
Total Time 15 minutes
Servings 4
Calories 484 kcal

Ingredients

  • 4 thin chicken breasts
  • 1 pint buttermilk
  • 3/4 cup flour
  • 3/4 cup panko bread crumbs
  • 1 egg
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 4 cups baby arugula loosely packed
  • 4 tbsp shaved parmesan cheese
  • 2 tbsp olive oil
  • 2 tbsp butter

Lemon Vinagrette

  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • salt and pepper

Instructions

  1. Marinate chicken in buttermilk in a Ziploc bag for 30-60 minutes.

  2. Create breading process with 3 separate shallow dishes or bowls. In the first dish, mix flour, 1 tsp salt, 1 tsp garlic powder, and ½ tsp pepper. In the second dish, mix egg and 1 TB water. In the third dish, mix Panko, 1 tsp salt, and ½ tsp pepper.
  3. Coat chicken in flour (first dish), dredge in egg mixture (second dish) then coat in panko (third dish). Repeat with each chicken breast and place on baking.
  4. In a large skillet over medium high heat, melt butter and olive oil. Place 2 chicken breasts in the pan and brown (about three minutes on each side). Repeat with the last two chicken breasts. Place on paper towel lined plate.
  5. Make dressing by whisking lemon juice and olive oil. Season with salt and pepper.
  6. Lightly coat arugula with lemon vinaigrette and scoop onto each breast. Top with shaved parmesan and serve warm. ENJOY!

 

Adapted from Cooking for Keeps.

TRIED & TRUE FINDINGS:

  • DIFFICULTY: moderate
  • HOW MANY DOES IT FEED: 4
  • ANY CHANGES MADE: used thin chicken breasts and took out hot sauce.
  • ANY SUGGESTIONS FOR NEXT TIME: none

Here another crispy chicken recipe:

Skinny Chicken Parmesan

Comfort food gets lightened up with this Skinny Chicken Parmesan! Healthy, easy and totally delicious!

And some more yummy chicken dinners:

ENJOY!

Crispy chicken topped with arugula, shaved parmesan cheese, and a delicious lemon vinaigrette!

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. Okay so the parmesan is just for the top of the argula right? You don’t mix the parmesan and panko together right?

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