Golden Parmesan-breaded chicken cutlets served over warm rice with fresh arugula and lemon. Quick, easy, and bursting with flavor.
# Required Ingredients:
→ Chicken Cutlets
01 - 4 thin chicken breast cutlets, approximately 1.1 lbs total
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 3 tablespoons olive oil for frying
→ Bowl Components
10 - 2 cups cooked white or brown rice, warm
11 - 2 cups fresh arugula
12 - 1 large lemon, cut into wedges
→ Optional Garnishes
13 - Extra grated Parmesan cheese
14 - Freshly ground black pepper
15 - Chopped fresh parsley
# Preparation Steps:
01 - Cook rice according to package directions and maintain at serving temperature throughout preparation.
02 - Arrange three shallow bowls in sequence: first bowl with flour combined with salt, pepper, and garlic powder; second bowl with beaten eggs; third bowl with panko breadcrumbs mixed thoroughly with grated Parmesan cheese.
03 - Working with one cutlet at a time, coat completely in seasoned flour, shake off excess, dip into beaten egg ensuring full coverage, then press firmly into panko-Parmesan mixture until thoroughly coated on both sides.
04 - Heat olive oil in large skillet over medium heat until shimmering. Carefully place breaded cutlets and fry 3 to 4 minutes per side until deep golden brown and chicken reaches internal temperature of 165°F. Transfer to paper towels to drain excess oil.
05 - Once cooled slightly, slice each fried cutlet into strips using a sharp knife on a cutting board.
06 - Distribute warm rice evenly among four serving bowls as base layer. Top each portion with fresh arugula, then arrange sliced chicken strips on top. Squeeze fresh lemon juice generously over each bowl.
07 - Garnish each bowl with additional Parmesan cheese, freshly ground black pepper, and chopped parsley if desired. Serve immediately while chicken remains warm and crispy.
