Categories: Meals
Ingredients
- About 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup panko
- 4 chicken breast cutlets
- 2 tbsp. olive oil
- 1/2 tsp kosher salt
- 1/4 cup canola mayo
- 2 tsp fresh lemon juice
- 3/4 tsp granulated sugar
- 1/2 tsp black pepper
- 3 cups baby arugula
- 1 cup thinly sliced red onion
- 1 cup thinly sliced celery
- 2 tsp drained capers, chopped
- 1 tbsp. chopped fresh chives
Directions
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Place flour in a shallow dish. Place eggs in a second shallow dish. Place panko in a third shallow dish. Dredge chicken in flour. Dip chicken in egg; shake off any excess. Dredge chicken in panko.
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Heat oil in a large nonstick skillet over medium-high. Add chicken; cook until golden brown on bottom, 3 to 4 minutes. Flip chicken and cook until golden brown, 2 to 3 minutes. Remove from pan. Sprinkle with salt.
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Whisk together mayo, juice, sugar, and pepper in a large bowl. Add arugula, onion, celery, and capers; toss gently to coat. Divide among 4 plates; serve with chicken. Top with chives.