Parmesan Chicken and Arugula Salad

Ina Garten's Parmesan Crusted Chicken and Arugula Salad

Parmesan Chicken

yields 6 servings

INGREDIENTS
4 to 6 thin boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned Panko crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
unsalted butter
EVOO
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

DIRECTIONS
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. 

Lemon Vinaigrette

INGREDIENTS

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup EVOO
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Arugula Salad

INGREDIENTS

• 1/2 pound fresh arugula (3 large bunches)
• 1 recipe lemon vinaigrette
• 1/4-pound chunk Parmesan

DIRECTIONS
Wash the arugula well and pat/spin dry.  In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.  Pour enough dressing on the arugula to moisten, and toss well.  With a peeler, shave the Parmesan into large shards and arrange them on the arugula.

-Alyssa