Parmesan Crusted Chicken and Lemon Vinaigrette with

Name: Parmesan Crusted Chicken and Lemon Vinaigrette with Fresh Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. fresh arugula (3 lg. bunches) *; 1/4 cup fresh squeezed lemon juice (2 lemons); 1/2 cup good olive oil; 1/2 tsp. kosher salt; 1/4 tsp. fresh ground black pepper; 1/4 lb. chunk of parmesan; 6 boneless, skinless chicken breasts; 1 cup flour; 1 tsp. kosher salt; 1/2 tsp. fresh ground pepper; 2 extra lg. eggs; 1-1/4 cup seasoned bread crumbs; 1/2 cup freshly grated parm cheese; 1 tbsp. butter; 2 to 3 tbsp. olive oil

Servings: persons

1/2 lb. fresh arugula (3 lg. bunches) *
1/4 cup fresh squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1/4 lb. chunk of parmesan
6 boneless, skinless chicken breasts
1 cup flour
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
2 extra lg. eggs
1-1/4 cup seasoned bread crumbs
1/2 cup freshly grated parm cheese
1 tbsp. butter
2 to 3 tbsp. olive oil

1
Wash and dry your arugula (or open your prewashed greens, lol).
2
In a small bowl, whisk the lemon juice, oil, salt and pepper.
3
Set aside to toss with greens right before serving.
4
Parmesan Crusted Chicken: Pound the chicken, or filet it like I mentioned above.
5
(this is really important for fast cooking and juicy chicken.)
6
Combine flour, salt and pepper on a plate.
7
In a bowl, beat the eggs with 1 tbsp water.
8
On a second plate, combine the bread crumbs and parm.
9
Dredge the chicken in the flour, dip in the egg, and then dredge in the crumb/parm mixture, pressing lightly.
10
Heat the butter and olive oil in a large skillet.
11
Cook the chicken for 3-4 minutes on one side, depending on thickness, then turn and do the same (3-4 minutes) on second side until no longer pink and nicely golden brown.
12
Toss the salad greens with enough vinaigrette to coat them, add more if you like.
13
Place chicken on dinner plate, then place a mound of salad over each chicken breast.
14
Shave some parmesan with a vegetable peeler over the greens and serve immediately.

1344

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 lb. fresh arugula (3 lg. bunches) *, 1/4 cup fresh squeezed lemon juice (2 lemons), 1/2 cup good olive oil, 1/2 tsp. kosher salt, and more.

Yes, Parmesan Crusted Chicken and Lemon Vinaigrette with Fresh Greens 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.

That's it — enjoy your meal!

Parmesan Crusted Chicken and Lemon Vinaigrette with Fresh Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions