Best 2 Lemon Parmesan Chicken With Arugula Salad Topping Recipes
Indulge in a delightful culinary experience with our Lemon Parmesan Chicken with Arugula Salad Topping, a harmonious blend of zesty citrus, savory cheese, and refreshing greens. This tantalizing dish features tender chicken breasts marinated in a vibrant lemon and herb mixture, then coated in a crispy Parmesan crust and baked to perfection. Served atop a bed of peppery arugula tossed with a tangy lemon vinaigrette, this dish offers a symphony of flavors and textures that will tantalize your taste buds. Additionally, we've included a delightful bonus recipe for a refreshing Cucumber Salad with Lemon-Dill Dressing, providing a light and crisp accompaniment to the main course.
Check out the recipes below so you can choose the best recipe for yourself!
PARMESAN CHICKEN
Steps:
- Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
Tips:
- For a crispier chicken, use boneless, skinless chicken breasts or thighs and pound them to an even thickness before cooking.
- To ensure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- If you don't have arugula, you can substitute baby spinach or mixed greens.
- For a more flavorful salad, use a variety of toppings, such as cherry tomatoes, red onion, or crumbled feta cheese.
- To make a lighter version of the dressing, use low-fat mayonnaise or Greek yogurt.
Conclusion:
This lemon parmesan chicken with arugula salad topping is a delicious and easy-to-make weeknight meal. The chicken is juicy and flavorful, and the salad is light and refreshing. This dish is sure to please the whole family.
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