Escalope de poulet au parmesan avec salade de roquette

Ingrédients

• 1 1/2 pounds chicken cutlets (or thin-sliced chicken breasts)
• 1 1/2 teaspoons salt, divided
• 1/4 teaspoon pepper
• 1 cup all-purpose flour
• 2 eggs
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated Parmesan
• 1/2 cup olive oil, divided
• 3 tablespoons freshly squeezed lemon juice
• 4 cups arugula
• 1/4 apple, cut into matchsticks

Préparation

1. 1

   Season the chicken cutlets with 1 teaspoon salt and the pepper.

2. 2

   Place the flour in a shallow bowl and beat the eggs in another shallow bowl.

3. 3

   Combine the panko breadcrumbs and grated Parmesan in a third shallow bowl.

4. 4

   Heat 3 tablespoons olive oil in a large skillet over medium heat.

5. 5

   Dip the chicken cutlets in the flour, then in the egg, then the breadcrumbs, pressing the breadcrumbs on so they stick if needed.

6. 6

   Place the breaded chicken in the hot oil. Cook for 3 minutes, or until golden brown.

7. 7

   Flip and continue cooking for another 3 minutes, or until golden brown and the chicken is cooked through.

8. 8

   Repeat the process with any remaining chicken that didn't fit in the pan the first time, using 1 tablespoon oil to cook the chicken in. You can keep the cooked chicken warm in a 200 F oven on a sheet pan.

9. 9

   While the chicken is cooking, whisk together the lemon juice, remaining ¼ cup (4 tablespoons) olive oil, and remaining ½ teaspoon salt in a small bowl.

10. 10

    Toss the lemon vinaigrette with the arugula and chopped apple.

11. 11

    To serve, place each chicken cutlet on a plate. Divide the arugula salad evenly among the plates. Serve right away.