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Ingredients
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Chicken
Salad Topping
Method
Prepare the Chicken
- 1
Butterfly and pound the chicken
Place each chicken breast between two sheets of plastic wrap and pound until about 1/4 inch thick using a meat mallet or rolling pin.
- 2
Season the pounded chicken breasts with salt and pepper on both sides.
- 3
Prepare three separate shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
- 4
Dredge each chicken breast in flour, then dip in the beaten eggs, and finally coat with the breadcrumb-Parmesan mixture. Press gently to adhere.
Cook the Chicken
- 5
Heat olive oil in a large skillet over medium heat.
- 6
Fry the breaded chicken breasts for 3–4 minutes on each side, or until golden brown and cooked through.
- 7
Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
Prepare the Salad
- 8
In a bowl, toss arugula and cherry tomatoes with lemon juice, olive oil, salt, and pepper.
Assemble and Serve
- 9
Place the cooked chicken breasts on serving plates. Top each with a generous handful of the arugula salad.
- 10
Serve immediately with extra lemon wedges if desired.