This pan-fried dish pairs chicken breast cutlet with arugula, lemon juice and breadcrumbs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Set up a breading station: flour in one plate, beaten egg in a bowl, and breadcrumbs mixed with Parmesan on another plate.
chicken breast cutletbreadcrumbs (plain)eggall-purpose flour
Coat chicken in flour, dip in egg, then press into breadcrumb mixture until well coated.
chicken breast cutletolive oil
Heat olive oil in a skillet over medium-high heat. Fry chicken until golden and cooked through, 3 to 4 minutes per side. Drain briefly on a rack or paper towel.
chicken breast cutletolive oilarugulalemon juice
Toss arugula with lemon juice and a drizzle of olive oil from the plate. Serve salad on top or alongside the cutlet.
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