Recipe information
Total Time
20 minutes
Yield
4 Servings
Ingredients
4
skinless boneless chicken breast halves
2
large eggs
1
1/4 cups cups panko (Japanese breadcrumbs)
3
tablespoons chopped fresh parsley, divided
2
teaspoons chopped fresh oregano
1
teaspoon coarse kosher salt
3
/4 teaspoon ground black pepper
4
tablespoons olive oil, divided
2
tablespoons fresh lemon juice
2
cups (packed) baby arugula leaves (about 2 ounces)
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Preparation
Step 1
Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.
Step 2
Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with lemon juice. Toss arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Mound salad atop chicken.