Parmesan-crusted chicken with arugula salad
Indulge in the delightful flavors of Parmesan-crusted chicken served on a bed of fresh arugula salad. A perfect blend of crunchy, savory, and refreshing tastes. Your taste buds will thank you!
Ingredients:
- 4 boneless, skinless chicken breasts, cut in half
- Kosher or sea salt, to taste
- Fresh ground black pepper, to taste
- 2 large eggs
- 1 cup panko
- 1/2 cup grated Parmigiano-Reggiano
- Oil, for frying
- 2 cups tomato sauce, heated
- 1 cup grated mozzarella cheese
- Chopped Italian parsley, for garnish
Instructions:
- Start by washing the chicken and drying it with a paper towel. Slice or flatten the chicken breasts into pieces that are about 1/2 inch thick. Season them with salt and pepper and leave them aside.
- Beat the eggs in a big bowl and keep it aside. Combine the panko breadcrumbs and Parmigiano-Reggiano cheese in another large bowl.
- Dip the chicken pieces into the beaten eggs, then coat them with the panko and cheese mixture. Remove any excess coating and set the pieces aside. Repeat this step for the rest of the chicken pieces.
- In a large skillet, heat about 1/4 inch of oil over medium-high heat. Once the oil is hot, add the coated chicken pieces. Cook them for 5 to 7 minutes, flipping them once, until they are nicely golden and fully cooked.
- When ready to serve, top the cooked chicken with warm tomato sauce, mozzarella cheese, and sprinkle with chopped parsley.
Summary:
- Calories: 1171 kcal
- Fat: 43 g
- Protein: 173 g
- Carbs: 14 g
- Potassium: 3088 mg
- Magnesium: 279 mg