Parmesan Chicken with Arugula Salad

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 Avocado Oil

• 1 teaspoon salt

• 1/2 teaspoon pepper

Instructions

1. Preheat oven to 350 degrees

2. 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.

3. Heat 2 tablespoons avocado oil in an oven safe skillet over medium heat.

4. Coat each chicken strip with flour, egg, then bread crumb cheese mixture. Add to skillet and cook until both sides are golden brown.

5. Put chicken in the oven until cooked through (about 10 minutes)

6. 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.

7. Serve chicken with salad and reserved lemon wedges.

Takes 25 minutes

Serves 4