Ingredients
Ingredient Checklist
2 large eggs
1 tablespoon water
1 cup panko (Japanese-style breadcrumbs)
2 ½ ounces pecorino Romano cheese, grated (about 2/3 cup), plus shavings for garnish
1 ¾ teaspoons kosher salt, divided
4 boneless, skinless chicken thighs, pounded to 1/4-in. thickness
2 tablespoons unsalted butter
5 tablespoons olive oil, divided
4 cups baby arugula (about 4 oz.)
2 teaspoons fresh lemon juice, plus wedges for serving (from 1 lemon)
Directions
Step 1
Preheat oven to 200°F. Whisk together eggs and water in a shallow bowl. Stir together panko, grated cheese, and 1 teaspoon of the salt in separate shallow dish.
Step 2
Dry chicken well with paper towels. Place each chicken piece in egg mixture, turning to fully coat; allow excess to drip off. Transfer pieces to panko mixture, and turn to coat, pressing to adhere mixture.
Step 3
Melt 1 tablespoon butter with 2 tablespoons of the olive oil in a large skillet over medium-high. Add 2 chicken pieces to skillet, and cook until golden brown and internal temperature registers 160°F, 2 to 3 minutes per side. Transfer chicken to a wire rack set inside a rimmed baking sheet skillet. Season with 1/4 teaspoon of the salt, and keep warm in preheated oven. Repeat with remaining butter, chicken, 2 tablespoons of the oil, and 1/4 teaspoon of the salt.
Step 4
Toss together arugula, lemon juice, and remaining 1 tablespoon oil and 1/4 teaspoon salt. Garnish with shaved pecorino cheese. Divide chicken and salad among 4 serving plates, and serve immediately with lemon wedges How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
