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Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- kosher salt and pepper
- 2 large eggs, lightly beaten
- 1 ½ cups seasoned breadcrumbs
- ⅓ cup finely grated parmesan cheese
- 5 to 6 tablespoons olive oil
- 3 tablespoons olive oil
- 1 ½ tablespoon red wine vinegar
- 2 garlic cloves, minced
- 3 tablespoons pistachios, chopped
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 6 to 8 cups arugula greens
- 1 ½ cups slices strawberries
- 2 to 3 ounces goat cheese, crumbled
- 2 tablespoons pistachios
Instructions
- Thinly slice the chicken breasts lengthwise to create thin cutlets, seasoning them with salt and pepper. Prepare a baking sheet lined with paper towels.
- In a shallow plate, place the beaten eggs. In another plate, combine breadcrumbs and parmesan.
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat, allowing it to warm for about 5 minutes before adding chicken.
- Dip each chicken piece in egg, followed by breadcrumbs, pressing lightly to coat.
- Cook the chicken 2 to 3 pieces at a time, frying until golden on each side, roughly 3 to 4 minutes. Ensure the internal temperature reaches 165 degrees F. Place cooked chicken on the paper towel-lined sheet and repeat with remaining slices.
Notes
Ensure the chicken is sliced very thin for even cooking and optimal crispiness.
Use an instant-read thermometer to check the internal temperature of the chicken for food safety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg