Ingredients

The following ingredients have 4 Servings
  • 1/2 cup all-purpose flour
  • 2 eggs (beaten)
  • 1 cup panko
  • 1 lb chicken breasts (boneless, skinless)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 3 cups arugula
  • 1/4 red onion (sliced thin)
  • 2 tsp capers (drained)
  • 1 tsp parsley
  • 1/4 cup mayonnaise
  • 2 tsp lemon juice
  • 3/4 tsp granulated sugar
  • 1/2 tsp pepper

Instruction

  • Lay out three small bowls and fill one with flour, another with the egg, and the last with the panko
  • Dredge each piece of chicken in the flour, then egg, then cover with panko making sure to thoroughly cover the chicken at each step and let extra egg drip off before putting in the panko
  • In a medium skillet, heat the oil over medium-high heat
  • Place the chicken into the oil and fry until it is cooked through and golden brown, turning at least once, about 5-10 minutes per side, depending on how thick the chicken breast is
  • Sprinkle the chicken with salt after it finishes cooking
  • Meanwhile, whisk together all of the ingredients for the salad dressing in a medium mixing bowl
  • Add the arugula and red pepper to the dressing and toss gently to coat
  • Divide the salad and chicken among your serving plates and top with capers and parsley to garnish