Lemon Parmesan Chicken With Arugula Salad Topping Food

LEMONY CHICKEN MILANESE WITH ARUGULA SALAD

Steps:

• Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.
• Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with lemon juice. Toss arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Mound salad atop chicken.

FAUX FRIED CHICKEN WITH QUICK ARUGULA SALAD

Steps:

• Preheat oven to 450 degrees F.
• Season chicken breast strips with salt and pepper. Combine panko, parmesan, cayenne, and thyme on a large plate. Season with salt and pepper. Place flour onto another large plate. Pour milk onto a third large, shallow plate.
• Bread strips: Lightly coat strips in flour, followed by a dip in milk, and then place into the panko mixture, making sure to coat strips on all sides.
• Heat a large, ovenproof skillet over high heat. Add 3 tablespoons olive oil, swirl to coat, and add chicken strips, in 2 batches if necessary so as not to overcrowd. Crisp, turning once, until outside is crisp and golden, about 1 minute per side, transferring to a plate as they finish and replenishing oil if skillet is dry. Return all strips to skillet and transfer to oven to finish cooking through, about 6 minutes.
• Meanwhile, dress arugula with lemon juice and remaining 1 tablespoon olive oil. Season to taste with salt and pepper.
• Divide chicken strips between serving plates and top each portion with arugula salad and lemon wedges for squeezing atop chicken. Serve.

PARMESAN-CRUSTED CHICKEN WITH ARUGULA SALAD

Steps:

• Preheat the oven to 475 degrees.
• In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
• Season the chicken breasts, on both sides, with salt and pepper - then brush them all over with the mustard mixture.
• Pat about 2 T. of the parmesan on EACH chicken breast (both sides) - it should take about 1/2 Cup total for all 4 breasts.
• Transfer the chicken breasts to a rimmed baking sheet (I line mine with alum. foil sprayed with just a touch of Pam - for easy release and clean-up).
• Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
• Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.
• Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
• Spoon the salad onto plates, top with the chicken and serve!

CHICKPEA ARUGULA SALAD

Steps:

• Drain and rinse the chickpeas.
• In a large bowl combine the chickpeas, arugula, red onion, and parsley.
• Whisk together the vinaigrette and pour over the salad. Mix well. Taste test, and if required add more salt and pepper.
• Right before serving mix the salad one more time and lay it out on a large platter. Shave a hefty amount of Parmigiano Reggiano cheese all over the salad. A vegetable peeler is a great tool for shaving the cheese. Enjoy!

LEMON ARUGULA SALAD WITH PINE NUTS

Steps:

• Heat a dry large skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside.
• In a small bowl whisk together the olive oil, lemon juice, honey, garlic, salt and pepper. Set aside.
• Toss the arugula, tomatoes, toasted pine nuts and Parmesan cheese slices together in a large bowl. Pour the salad dressing over the salad and gently toss. Finish the salad off with the shaved Parmesan cheese and a bit more black pepper. Serve immediately.

OVEN-BAKED CHICKEN BREASTS WITH LEMON-MUSTARD ARUGULA SALAD

Steps:

• For marinade:
• Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.
• For coating:
• Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.
• Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.
• For salad:
• Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.
• Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.
• Place 1 chicken breast on each plate. Divide salad among plates and serve.

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING

Steps:

• Combine the flour, 1 teaspoon salt, and 1/2 teaspoon 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, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
• Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
• Coat the chicken breasts on both sides with the prepared 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 sauté 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.
• Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
• Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

STEAK WITH LEMON-PARMESAN ARUGULA SALAD

Steps:

• Season steak well with salt and set aside.
• In a small bowl or measuring cup, whisk together the lemon zest, juice, olive oil, ½ tsp salt, ¼ tsp pepper, garlic, red pepper flakes, and 2 tablespoons of the Parmesan cheese. In a large bowl, add the arugula, avocado, and remaining 2 tablespoons of Parmesan. Pour enough dressing on the arugula to moisten and toss well. I usually have about ⅓ cup of the dressing left over, but add as much as you like. You can use the reserved dressing for a quick pan sauce after the steak is done (recipe below). Taste and add more salt and pepper as needed. Set the dressed salad aside while you make the steak.
• Pat the steak dry and season with black pepper. For steak that is thicker than 1 1/2 inches, add to a cold, nonstick or carbon steel pan and heat the pan over high (*see note). For grilling directions, please see blog post. Cook the steak, flipping every 2 minutes and turning the heat to medium after it's been flipped once on all sides, until dark walnut-brown on both sides and a thermometer inserted into the thickest part of the steak reads 120-125°F for medium-rare. If your steak is very thick and has a fat cap, be sure to sear it on all 4 sides as you flip, not just the top and bottom. Let the steak rest on a cutting board for 5 - 10 minutes (on the shorter side if it's thinner, longer if it's thicker).
• To make a pan sauce using the leftover dressing, add the dressing to the pan after you remove the steak and whisk vigorously until it combines with the pan juices. Drizzle the sauce over the steak after you slice it, or let diners spoon out as much as they'd like onto their portion.
• To serve, slice the steak against the grain into ½ inch pieces. Serve with the arugula salad; top with extra cranks of black pepper and a pinch of flaky salt.