Parmesan Chicken with Arugula Salad

Ingredients:

3 boneless skinless chicken breasts, cut in half and then pounded thin

1 (5oz) package of arugula

1 shallot, sliced thin

1 pint of sweet cherry tomatoes, sliced in half

1 lemon, zest and juice

1/2 cup olive oil, plus more for frying

2 TBSP butter

Salt

Pepper

1/2 tsp minced garlic

2 cups bread crumbs

1/2 cup grated parmesan

1/2 cup parmesan ribbons

1/2 cup asiago ribbons

2 eggs

1 cup flour

1/2 tsp thyme (dried thyme)

Directions: 

1. Pound out chicken breasts really thin. Season with salt and pepper

2. Set up your dredging stations with flour (salt and pepper), eggs with a slash of water and beaten, bread crumbs with parmesan, thyme, lemon zest. 

3. Dredge the chicken in flour, then eggs, then bread crumb mixture. Lay flat on sheet tray. Continue until all chicken is done. Let sit for 30 minutes. 

4. Combine the lemon juice, olive oil, garlic and a pinch of salt and pepper in a shaker. That's your dressing!

5. Heat a large, wide pan with equal parts olive oil and butter. Fry chicken for 3 minutes per side or until chicken registers 165. Let cool on wire rack and fry in batches.  I held mine in a warm oven until done with all of them (200F).

6. It really makes a difference to serve this with warm chicken underneath a cold salad. Toss arugula with some dressing in a bowl. Serve chicken piece on the bottom of the plate, then arugula, then shallot, sliced tomato and cheese ribbons.  

Enjoy!