Panko Breaded Chicken Recipe
topped with arugula, avocado, cucumber and tomato salad with miso vinaigrette and gorgonzola cheese
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off the excess, then dip into beaten eggs, and finally coat with panko breadcrumbs.
- 2
Bake the Chicken
Place the breaded chicken on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is golden brown.
- 3
Prepare the Salad
While the chicken is baking, chop the arugula, avocado, cucumber, and tomato into bite-sized pieces. In a mixing bowl, combine the chopped ingredients.
- 4
Make the Miso Vinaigrette
In a small bowl, whisk together 2 tablespoons of miso paste, 4 tablespoons of olive oil, 2 tablespoons of rice vinegar, and a pinch of salt to taste. Adjust seasoning as desired.
- 5
Combine and Serve
Drizzle the miso vinaigrette over the salad and toss gently. Once the chicken is done, serve it on a plate topped with the salad and crumbled gorgonzola cheese.
