Lemon Parmesan Chicken with Arugula Salad Topping

Ingreadient:

• 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

Direction

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.