Chicken Schnitzel with an Arugula Salad
Chicken Schnitzel with an Arugula Salad
2 cups of arugula
1/2 cup sliced cucumbers
1/2 cup sliced radish
1 lb chicken breast, cut in half and pounded 1/2” thick
Salt and pepper
½ cup flour
2 eggs
1 ½ cups panko
Avocado or vegetable oil for frying
Juice of half a lemon
Drizzle of olive oil
1/4 cup Parmesan cheese
In a large bowl add the arugula, cucumber, and radish. Set aside.
Sprinkle your pounded chicken breasts with salt and pepper then prepare your station
Whisk eggs in a large shallow bowl. Pour flour into a shallow bowl, followed by the breadcrumbs in another shallow bowl.
Carefully dip the chicken into the eggs then into the four and then lastly into the breadcrumbs. Set on a parchment lined baking sheet. Repeat with remaining chicken. Place chicken in refrigerator while oil heats up.
Fill a cast iron skillet with 1/2” oil. When it sizzles when a breadcrumb hits it, it is ready, about 365F
Carefully fry the chicken for about 2 minutes each side or until golden brown, repeating as needed making sure not to crowd the pan.
Place the chicken on a baking sheet lined while the a try or paper towels.
When ready to eat squeeze the lemon over the salad, along with a drizzle of olive oil, the Parmesan cheese and toss well.Serve the chicken topped with a heaping helping of thee salad and a wedge of lemon.