tablespoon lemon juice, plus additional lemon wedges for serving
Serving Size: 1 (417) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 391 g40 %
Total Fat 43.5 g66 %
Saturated Fat 11 g54 %
Cholesterol 107.2 mg
Sodium 949.8 mg
Dietary Fiber 4.8 g19 %
Sugars 4.9 g19 %
Protein 49.7 g
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.