Panko Lemon Chicken with Lemon Arugula Salad Recipe

Lemon chicken is a popular dish that typically on the dinner menu rotation. But if you know me, you know I love to take tried and true recipes and add something special to make them unforgettable! This panko lemon chicken is the PERFECT example of that!

How to make Panko Lemon Chicken with Lemon Arugula Salad

• Take the chicken breasts and trim off any fat. Then season on both sides with salt and pepper.
• Then in a shallow dish add 2 eggs plus the juice of 1 lemon. Whisk together. In a separate shallow dish add the Panko breadcrumbs.
• Then take a skillet and drizzle about 1/3 cup olive oil. Heat it up and then take the chicken, dip in the lemon and egg mixture, then the Panko breadcrumbs, then in the oil. Cook on both sides until golden brown. If the chicken is not cooked all the way through pop it in the oven at 350 degrees until the chicken is cooked all the way through.
• In a bowl add the arugula. Then in a bowl add the juice of 2 lemons, 2 Tablespoons olive oil and salt and pepper. Whisk together and then toss the dressing with the arugula.
• Sprinkle the arugula with the parmesan cheese shavings.
• Then once the chicken is cooked slice and serve the chicken with a side of the lemon arugula salad.
• Panko Lemon Chicken with Lemon Arugula Salad

Panko Lemon Chicken with Lemon Arugula Salad

ingredients

• 4 chicken breasts
• salt and pepper
• 2 eggs
• 3 lemons
• 2 cup Panko bread crumbs
• 6 cups arugula
• 2 Tablespoons olive oil
• 1 cup parmesan cheese, shavings

Instructions

1. Take the chicken breasts and trim off any fat. Then season on both sides with salt and pepper.
2. Then in a shallow dish add 2 eggs plus the juice of 1 lemon. Whisk together. In a separate shallow dish add the Panko breadcrumbs.
3. Then take a skillet and drizzle about 1/3 cup olive oil. Heat it up and then take the chicken, dip in the lemon and egg mixture, then the Panko breadcrumbs, then in the oil. Cook on both sides until golden brown. If the chicken is not cooked all the way through pop it in the oven at 350 degrees until the chicken is cooked all the way through.
4. In a bowl add the arugula. Then in a bowl add the juice of 2 lemons, 2 Tablespoons olive oil and salt and pepper. Whisk together and then toss the dressing with the arugula.
5. Sprinkle the arugula with the parmesan cheese shavings.
6. Then once the chicken is cooked slice and serve the chicken with a side of the lemon arugula salad.

Panko Lemon Chicken with Lemon Arugula Salad

Print

Lemon chicken is a popular dish that typically on the dinner menu rotation. But if you know me, you know I love to take tried and true recipes and add something special to make them unforgettable! This panko lemon chicken is the PERFECT example of that!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 4 chicken breasts
• salt and pepper
• 2 eggs
• 3 lemons
• 2 cup Panko bread crumbs
• 6 cups arugula
• 2 Tablespoons olive oil
• 1 cup parmesan cheese, shavings

Instructions

1. Take the chicken breasts and trim off any fat. Then season on both sides with salt and pepper.
2. Then in a shallow dish add 2 eggs plus the juice of 1 lemon. Whisk together. In a separate shallow dish add the Panko breadcrumbs.
3. Then take a skillet and drizzle about 1/3 cup olive oil. Heat it up and then take the chicken, dip in the lemon and egg mixture, then the Panko breadcrumbs, then in the oil. Cook on both sides until golden brown. If the chicken is not cooked all the way through pop it in the oven at 350 degrees until the chicken is cooked all the way through.
4. In a bowl add the arugula. Then in a bowl add the juice of 2 lemons, 2 Tablespoons olive oil and salt and pepper. Whisk together and then toss the dressing with the arugula.
5. Sprinkle the arugula with the parmesan cheese shavings.
6. Then once the chicken is cooked slice and serve the chicken with a side of the lemon arugula salad.

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