Crispy Chicken with Lemon Arugula

Ingredients

• 4 thin chicken breasts
• 1 pint of buttermilk
• 3/4 c flour
• 3/4 c bread crumbs
• 2 eggs
• 2 t salt
• 1 t garlic powder
• 1 t pepper
• 4 c baby arugula
• 4 T shredded/shaved parmesan cheese
• 2 T olive oil
• 2 T butter
• Lemon Vinaigrette
• 2 T lemon juice
• 1/4 c olive oil
• salt and pepper

Instructions

1. Marinate chicken in buttermilk in a Ziplock bag for 30-60 minutes.
2. Create breading process with 3 separate shallow dishes. In the first dish, mix flour, 1 t salt, 1 t garlic powder, and 1/2 t pepper. In the second dish, mix eggs and 2 T water. In the third dish, mix bread crumbs, 1 t salt, and 1/2 t pepper.
3. Coat the chicken in flour (first dish), dredge in egg mixture (second dish), then coat in bread crumbs (third dish). Repeat with each chicken breast and place on baking.
4. In a large skillet over medium heat, melt butter and olive oil. Place 2 chicken breasts in the pan and brown (about three minutes on each side). Repeat with the last two breasts. Place on paper towel lined plate.
5. Make the dressing by whisking lemon juice and olive oil. Season with salt and pepper.
6. Lightly coat arugula with lemon vinaigrette and scoop onto each breast. Top with parmesan and serve warm.
7. Recipe by: Lil' Luna at https://lilluna.com/crispy-chicken-with-arugula/