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Chicken Breasts with Lemon and Parmesan and Arugula Salad Dressing

Posted on 3 May, 2018 - By

Pair with: 2015 Scotto Lodi Chardonnay or any Chardonnay with little or no oak with citrus and minerally flavors

Chicken Breasts with Lemon and Parmesan and Arugula Salad Dressing

Servings: 6

Prep time: 35 minutes

Ingredients:

  • 1 cup / all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 extra-large eggs
  • 1 1/2 cups / seasoned dry bread crumbs
  • 1/2 cup / freshly grated Parmesan cheese
  • 1 tsp / lemon zest
  • 1 tsp / chopped fresh thyme leaves
  • 6 boneless, skinless chicken breasts
  • Unsalted butter
  • Good olive oil
  • 5 oz / arugula
  • 1/4 cup / freshly squeezed lemon juice (2 lemons)
  • 1/4 pound / chunk Parmesan cheese

Instructions:

  1. Combine the flour, 1 1/4 teaspoons salt and 1/2 teaspoon pepper in a medium bowl or high-sided pan.
  2. In a second bowl, beat the eggs with 1 tablespoon of water and in a third bowl or pan, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme and set aside.
  3. Split the chicken breasts in half lengthwise so they are about the same thickness and then place in a sealable plastic gallon storage bag. Pound the chicken breasts until they are 1/4 inch thick using either a meat mallet or a rolling pin.
  4. Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  5. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. You will need to add more butter and oil for each batch chicken breasts.
  6. Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
  7. Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.