Ingredients

1 lb. chicken breast
1/2 cup flour
2 large eggs
2 cups panko bread crumbs
1/4 cup Parmesan cheese, grated
3 tablespoons fresh parsley, chopped
1 teaspoon lemon zest
1 cup olive oil
salt and pepper

Salad
4 cups Arugula
2 ounces Parmesan cheese, shaved
2 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
salt and pepper

Instructions

Cut chicken breasts in half along the long side of the chicken. Arrange chicken cutlets in a single layer on a cutting board. Cover with plastic wrap. Pound chicken breasts to an even thickness, about 1/4-inch. Remove plastic wrap and season breasts with salt and pepper.

In a shallow dish, add flour and season with salt and pepper. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko, grated Parmesan, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Stir to combine.

Working with one cutlet at a time, dredge in flour and shake off excess. Dip in eggs and remove excess. Add to panko mixture and press gently until crumbs are completely covering the chicken. Transfer to a plate and repeat with remaining cutlets.

Line baking sheet with paper towels or wire rack. In a large skillet over medium-high heat, heat 1 cup oil until shimmering. Add 2 cutlets and fry until deep golden brown and cooked through, about 3 minutes per side.

Transfer to baking sheet and place in oven to keep warm. Repeat with remaining cutlets.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey and salt and pepper to taste. Toss arugula with vinaigrette and shaved Parmesan. To plate, serve chicken with salad on top.