I love this simple dinner because the kids (and husband) are thrilled to get parmesan and Panko coated chicken fingers and I love an ample serving of arugula salad with our delicious Meyer Lemon olive oil.
Ingredients
- 1 pound chicken tenderloins
- 2 eggs, beaten well
- 1/2 cup flour
- 1/4 cup Panko bread crumbs
- 1/4 cup parmesan cheese, grated
- 1/4 cup parmesan cheese, shaved
- 3 cups arugula
- 1 lemon
- 1 tablespoon Meyer Lemon Extra Virgin Olive Oil
- 2 tablespoons Grapeseed Oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
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Preheat oven to 350 degrees
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Add beaten egg to a shallow dish, flour to another, and a mixture of the Panko bread crumbs and parmesan to another. Season the eggs with salt and pepper.
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Heat 2 tablespoons grapeseed oil in an oven safe skillet over medium heat.
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Coat each chicken strip with flour, egg, then bread crumb cheese mixture. Add to skillet and cook until both sides are golden brown.
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Put chicken in the oven until cooked through (about 10 minutes)
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Meanwhile make the arugula salad by whisking juice from 1/2 lemon and 1 tablespoon olive oil. Season with pinch of salt and pepper then toss with lettuce. Top with parmesan cheese shavings.
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Serve chicken with salad and reserved lemon wedges.
Takes 25 minutes
Serves 4
