-
1
Place the chicken, in batches if necessary, in a large zipped bag (or between 2 sheets of plastic wrap).
-
2
With a meat mallet, pound the chicken to 1/2-inch thickness.
-
3
Cut each breast into thirds.
-
4
Put the flour in a shallow dish, adding a pinch of salt, pepper and 1 teaspoon paprika.
-
5
Take a heaping tablespoon and set aside for later use.
-
6
In a second shallow dish, add the eggs.
-
7
Mix in the Parmesan, 2 tablespoons parsley and a pinch of salt, pepper and paprika.
-
8
Dredge each chicken cutlet in the flour and then the egg mixture, making sure to get all sides.
-
9
Place a large saute pan over high heat and add 2 tablespoons olive oil and 2 tablespoons butter.
-
10
Place the breaded chicken into the hot pan, 2 pieces at a time.
-
11
Cook for 3 minutes, undisturbed.
-
12
Flip and cook until the chicken has cooked through, reaching a temperature of 160 degrees F, about 3 more minutes.
-
13
Remove the chicken from the pan and repeat the process with the remaining pieces of chicken.
-
14
In the same saute pan over medium heat, add the remaining 2 tablespoons olive oil, garlic, crushed red pepper and reserved seasoned flour.
-
15
Cook until the garlic becomes aromatic, about 1 minute.
-
16
Add the white wine and chicken stock and continue to cook for another minute.
-
17
Add the bouillon powder, lemon zest and lemon juice and sprinkle with salt and pepper.
-
18
Remove the pan from the heat and stir in the remaining 2 tablespoons butter to thicken the sauce.
-
19
Taste for seasoning.
-
20
Add the arugula to each dish or to 1 large platter.
-
21
Place the chicken on top and drizzle with the sauce.
-
22
Serve immediately.
