Crispy Baked Parmesan Chicken with Lemon Arugula

Name: Crispy Baked Parmesan Chicken with Lemon Arugula
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 people
Ingredients: 4 boneless; ½ teaspoon salt; ½ teaspoon pepper; 2 large eggs; 1 cup seasoned panko bread crumbs; 1 cup seasoning fine bread crumbs; 1/3 cup freshly grated Parmesan cheese; 6 to 8 cups arugula greens; pinch of salt; pinch of pepper; 1 to 2 lemons; 1 to 2 tablespoons olive oil; ¼ cup Freshly shaved parmesan

User Reviews

5.0

108 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 people
Course
Main Course
Cuisine
American

Crispy Baked Parmesan Chicken with Lemon Arugula

Kian Mendoza

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Crispy baked parmesan chicken is super easy to make and so delicious! Served with a simple arugula salad - you will crave this dinner!

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Ingredients

Servings

parmesan chicken

4 boneless, skinless chicken breasts
½ teaspoon salt
½ teaspoon pepper
2 large eggs, lightly beaten
1 cup seasoned panko bread crumbs
1 cup seasoning fine bread crumbs
1/3 cup freshly grated Parmesan cheese

lemon arugula

6 to 8 cups arugula greens
pinch of salt
pinch of pepper
1 to 2 lemons, juiced
1 to 2 tablespoons olive oil
¼ cup Freshly shaved parmesan

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Instructions

parmesan chicken

Preheat oven to 425 degrees Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray and set aside.
Pound the chicken with a meat tenderizer until it is about ¼ to ½ inch in thickness. Season the chicken well on both sides with salt and pepper.
In a small bowl, lightly beat the eggs. In a large bowl, combine the breadcrumbs and parmesan cheese. Dip each piece of chicken in the beaten egg and then dredge it through the bread crumbs, pressing lightly to adhere.
Place the chicken pieces on the wire rack. Spray each with a mist of olive oil/grapeseed oil/coconut oil (a high-heat oil is best!). Bake the chicken for 10 to 12 minutes, remove it from the oven, gently flip each pieces and mist with spray, then bake for 10 to 12 minutes more.
Note: The key to crunchy chicken fingers and keeping the breading on the chicken is the wire rack AND the misting spray!

lemon arugula

Place the arugula in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well. You can add more lemon juice/oil if you wish – go by your preference!
Add in the shaved parmesan and toss well. Serve immediately with the chicken.