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Chicken Schnitzel with Arugula and Tomato Salad (Cooking for 2)
Chicken Schnitzel with Arugula and Tomato Salad (Cooking for 2)
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Prep Time:
25 minutes
Total Time:
25 minutes
Crispy pan-fried chicken paired with a refreshing arugula and tomato salad, a delicious and gourmet meal for two.
Ingredients:
  • 2 boneless skinless chicken breasts
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 eggs
  • 3 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 2 cups packed baby arugula leaves (about 2 oz)
  • 1/2 cup cherry tomatoes, halved
  • Lemon wedges
Instructions:
  • Place each chicken breast between sheets of plastic wrap or waxed paper and gently pound with a meat mallet or rolling pin until 1/4 inch thick. Season both sides of the chicken with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
  • Combine flour, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow pan. Coat chicken on both sides with the flour mixture. In a shallow bowl, whisk eggs until blended. In another shallow bowl, place bread crumbs. Dip the chicken into the beaten eggs to coat, then dredge it in the bread crumbs until completely coated.
  • Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat. Cook the chicken for 6 to 8 minutes, turning once, until it reaches at least 165°F. Transfer the chicken to serving plates.
  • In a small bowl, combine the remaining oil with lemon juice. Drizzle the oil mixture over a medium bowl of arugula and tomatoes, tossing gently to coat.
  • Present the salad alongside the chicken and lemon wedges for a fresh and zesty accompaniment.

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