Liesl Maggiore: This is one of my favorite dishes of all time. Its clean flavors and textures are classic and simple: good quality chicken, crunchy panko coating with flavorful aged parmesan, tart lemon and peppery arugula. To the kids, it's like getting really tasty chicken fingers -- but homemade with love and goodness instead of being all processed and frozen and shaped like a dinosaur. You actually could use chicken tenders in place of breasts in this recipe as well -- just leave them whole and shorten the cooking time a bit.
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3 boneless, skin less chicken breasts -- sliced horizontally and pounded to an even thickness
1 egg, beaten
1½ c. (225 g) panko breadcrumbs
¾ c. (65 g) grated parmesan
1 t. (5 mL) dried thyme
2 T (30 mL) vegetable oil
2 T (30 g) butter
4 large handfuls arugula
a drizzle olive oil
a generous sprinkle of grated parmesan
lemon wedges for serving
Season chicken with salt & pepper. Combine panko, parmesan, and thyme for dredging.
Heat olive oil in large skillet over medium high heat. Dredge chicken pieces first in egg and then panko mixture. Place in skillet and cook until golden brown -- approximately 3-4 minutes per side. Do not crowd chicken in pan -- do in 2 batches, wiping skillet clean between batches.
In large bowl, toss arugula with a generous squeeze of lemon, a drizzle of olive oil, a pinch of kosher salt, fresh ground pepper and a big sprinkle of parmesan.
Slice each piece of chicken diagonally into 3 strips. Squeeze lemon wedges over chicken and serve with arugula salad
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