-
1
Preheat oven to 425 degrees. Line a baking sheet with foil, and put a wire rack on top.
-
2
Take the chicken out about 30 minutes in advance to bring to room-ish temperature. Carefully slice the chicken breast in half horizontally, so that you have two thinner pieces of chicken per breast. Pat dry.
-
3
One by one, place the chicken breast in a ziplock bag and pound it with the flat side of a meat pounder (or a rolling pin) until quite thin. Repeat until all pieces of chicken are pounded thin.
-
4
Now get your assembly line going. Have 1 empty plate, 1 plate with flour, 1 shallow bowl with 2 whisked eggs, 1 plate with breadcrumbs and Parmesan mixed together. Salt and pepper each side of the chicken, and then bring the pieces of chicken through the assembly line, one at a time. Coat completely in flour, shake off excess. Dip in egg, completely coat. Pat in breadcrumb mixture and then move to the wire rack.
-
5
Once all chicken is coated, spray both sides of the chicken with cooking spray. Pop into the oven for 15 minutes, on the middle rack. After 15 minutes, turn on the broiler and let one side broil for 3 minutes, flip and let the other side broil for 3 minutes (keep it on the middle rack to broil). This will get the crust nice and golden. Just pay close attention. You really, really don't want to burn this one.
-
6
As the chicken is finishing up in the oven, whisk together the vinaigrette. Mix lemon juice, Dijon, olive oil, Parmesan and salt together. Pour over a bowl of arugula and toss to coat.
-
7
Serve 1 or 2 pieces of chicken with a healthy heap of that yummy salad on top. Do yourself a favor and pour a delicious glass of wine to go with it.
