Chicken Parmesan Salad

• Yield: 4 servings
• Total time: 25 mins
• Cuisine: Italian
• Course: Appetizer, Lunch and Snack, Main Dish, Side Dish, Snacks
• Est. cost: ~$18–$28 CAD (at time of writing)

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Dairy & Eggs

• 1 large egg
• 1 container bocconcini cheese or fresh mozzarella (1 cup)

Pantry

• 1 cup panko bread crumbs
• 1/4 cup basil pesto
• Salt
• Ground black pepper

Produce

• 1 lemon
• 1 pint cherry tomatoes
• 1 small package baby arugula (5 cups)

Meat & Seafood

• 2 chicken breasts

Oils & Vinegars

• 6 tbsp vegetable oil

Mise It

Egg Wash (Shallow Dish)

• 1 large egg, beaten

Breadcrumb Coating (Shallow Dish)

• 1 cup panko bread crumbs
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Chicken Cutlets (Cutting Board)

• 2 chicken breasts, cut down the middle to create 4 cutlets about 1/2 inch thick
• Salt and ground black pepper, for seasoning both sides

Skillet Oil Round 1 (12-Inch Nonstick Skillet)

• 3 tbsp vegetable oil

Skillet Oil Round 2 (Mini Bowl)

• 3 tbsp vegetable oil

Pesto Dressing (Large Bowl)

• 1/4 cup basil pesto
• 1 tsp lemon zest
• 1 tbsp lemon juice

Salad Mix (Medium Bowl)

• 1 1/2 cups cherry tomatoes, cut in halves
• 5 cups baby arugula
• 1 cup bocconcini or fresh mozzarella, cut into 1/2-inch pieces

Make It

🥣 2 shallow dishes

🧻 Paper towels

🍳 12-inch nonstick skillet

🧻 Foil

🍽️ Serving platter

1. Combine the Breadcrumb Coating until evenly mixed.
2. Cut the Chicken Cutlets by slicing each breast down the middle to create 4 cutlets about 1/2 inch thick.
3. Pat the cutlets dry with paper towels and season both sides with salt and ground black pepper.
4. Dip 1 cutlet into the Egg Wash.
5. Dredge and press that cutlet into the Breadcrumb Coating until the breadcrumbs adhere.
6. Set the coated cutlet aside on a plate.
7. Repeat with the remaining cutlets until all 4 are coated.
8. Heat the Skillet Oil Round 1 in the 12-inch nonstick skillet over medium heat until shimmering.
9. Cook 2 coated cutlets until golden brown and crispy, about 2 minutes per side.
10. Transfer the cooked cutlets to a paper towel-lined plate and tent with foil.
11. Add the Skillet Oil Round 2 to the skillet and heat until shimmering.
12. Cook the remaining 2 coated cutlets until golden brown and crispy, about 2 minutes per side.
13. Transfer the second batch to the paper towel-lined plate and tent with foil.
14. Rest the 4 cooked cutlets for about 5 minutes.
15. Whisk the Pesto Dressing until smooth.
16. Add and toss the Salad Mix with the pesto dressing until evenly coated.
17. Season the salad to taste with salt and ground black pepper.
18. Arrange the dressed salad on a serving platter.
19. Slice the cooked cutlets crosswise into 1/2-inch strips.
20. Place the chicken cutlet strips over the salad.

SERVE!

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