Faux Fried Chicken With Quick Arugula Salad Recipe

Name: Faux Fried Chicken With Quick Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large boneless skinless chicken breasts, cut on the bias lengthwise in 3/4 in strips; kosher salt & freshly ground black pepper; 1 1/4 cups panko breadcrumbs; 1/3 cup finely grated parmesan cheese; 1/2 teaspoon cayenne pepper; 1 tablespoon fresh thyme leave, roughly chopped, from about 8 sprigs thyme; 3/4 cup all-purpose flour; 1 cup milk; 4 tablespoons olive oil, divided, plus additional as necessary; 1 cup packed baby arugula; 1 tablespoon lemon juice, plus additional lemon wedges for serving

Servings: persons

2 large boneless skinless chicken breasts, cut on the bias lengthwise in 3/4 in strips
kosher salt & freshly ground black pepper
1 1/4 cups panko breadcrumbs
1/3 cup finely grated parmesan cheese
1/2 teaspoon cayenne pepper
1 tablespoon fresh thyme leave, roughly chopped, from about 8 sprigs thyme
3/4 cup all-purpose flour
1 cup milk
4 tablespoons olive oil, divided, plus additional as necessary
1 cup packed baby arugula
1 tablespoon lemon juice, plus additional lemon wedges for serving

1
Preheat oven to 450 degrees F.
2
Season chicken breast strips with salt and pepper. Combine panko, parmesan, cayenne, and thyme on a large plate. Season with salt and pepper. Place flour onto another large plate. Pour milk onto a third large, shallow plate.
3
Bread strips: Lightly coat strips in flour, followed by a dip in milk, and then place into the panko mixture, making sure to coat strips on all sides.
4
Heat a large, ovenproof skillet over high heat. Add 3 tablespoons olive oil, swirl to coat, and add chicken strips, in 2 batches if necessary so as not to overcrowd. Crisp, turning once, until outside is crisp and golden, about 1 minute per side, transferring to a plate as they finish and replenishing oil if skillet is dry. Return all strips to skillet and transfer to oven to finish cooking through, about 6 minutes.
5
Meanwhile, dress arugula with lemon juice and remaining 1 tablespoon olive oil. Season to taste with salt and pepper.
6
Divide chicken strips between serving plates and top each portion with arugula salad and lemon wedges for squeezing atop chicken. Serve.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large boneless skinless chicken breasts, cut on the bias lengthwise in 3/4 in strips, kosher salt & freshly ground black pepper, 1 1/4 cups panko breadcrumbs, 1/3 cup finely grated parmesan cheese, and more.

Yes, Faux Fried Chicken With Quick Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Faux Fried Chicken With Quick Arugula Salad

How did you like this recipe?

Frequently Asked Questions