Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Salad Ingredients
Lemon Herb Aioli
Method
Preparing the Chicken
- 1
Pound the Chicken
Place each chicken breast between two sheets of plastic wrap and pound them to about ½ inch thickness using a meat mallet.
- 2
Seasoning
Season both sides of the chicken breasts with salt and black pepper.
- 3
Breading Setup
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 4
Bread the Chicken
Dredge each chicken breast in flour, dip into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
- 5
Frying
In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded chicken breasts and cook for 4-5 minutes on each side or until golden brown and cooked through. Remove from skillet and drain on paper towels.
Preparing the Salad
- 6
Slice the Onion
Thinly slice the red onion and set aside.
- 7
Combine the Salad
In a large bowl, combine the arugula and sliced red onion. Toss gently to mix.
Making the Lemon Herb Aioli
- 8
Combine Ingredients
In a small bowl, mix together mayonnaise, minced garlic, lemon juice, chopped parsley, salt, and black pepper until well combined.