Crispy Parmesan-crusted chicken topped with a bright, lemony arugula salad makes a dinner that feels special without requiring complicated techniques. This Lemon Parmesan Chicken with Arugula Salad pairs golden, pan-fried chicken with peppery greens, tangy lemon vinaigrette, and generous shavings of Parmesan cheese. It is a fresh, satisfying take on chicken cutlets that works just as well for a weeknight dinner as it does for a meal with guests.
The secret to the flavorful crust is in the breading. Thin chicken breasts are coated in seasoned flour, dipped in beaten egg, and pressed into a mixture of dry breadcrumbs, freshly grated Parmesan, lemon zest, and chopped fresh thyme. The cheese adds savory flavor, while the lemon zest brings a subtle citrus note to every bite. Pounding the chicken to about a quarter-inch thick helps it cook quickly and evenly in a skillet.
While the chicken cooks in butter and olive oil, prepare the simple vinaigrette with freshly squeezed lemon juice, olive oil, salt, and black pepper. Toss the dressing with fresh arugula just before serving so the leaves stay lively rather than becoming soggy. Pile the dressed greens over the hot chicken, then finish with large shavings of Parmesan for a restaurant-style presentation.
A meat mallet for evenly pounding chicken breasts is a helpful kitchen tool for getting the thin, uniform cutlets this recipe needs. If you do not have one, a rolling pin can also do the job between two sheets of parchment paper.
This recipe serves six and takes about 35 minutes from start to finish, making it a practical option when you want a flavorful dinner without spending the whole evening cooking. Serve it with crusty French bread, homemade Ciabatta, or Cheesy Garlic Bread to round out the meal.
With its contrast of crisp chicken, fresh greens, bright lemon, and nutty Parmesan, this dish delivers plenty of flavor and texture in every bite. Add it to your dinner rotation when you want a comforting chicken meal with a fresh, Italian-inspired finish.
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Lemon Parmesan Chicken with Arugula Salad
Lemon Parmesan Chicken with Arugula Salad Topping is a wonderful meal for all to share. Perfectly breaded and crisp chicken, topped with a quick and easy, unfussy arugula salad tossed in a lemon vinaigrette and finished with shaved Parmesan.
- Total Time: :35
- Yield: 6 1x
Ingredients
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 extra-large eggs
- 1 1/2 cups seasoned dry bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves, chopped
- 6 boneless, skinless chicken breasts
- Unsalted butter
- Good olive oil
- 5 ounces arugula
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 pound chunk Parmesan cheese
Instructions
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
- Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
- Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
- Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
- Prep Time: :10
- Cook Time: :25
- Category: Entree
- Method: Stove Top
- Cuisine: Italian