Faux Fried Chicken With Quick Arugula Salad

READY IN: 15mins




  • 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.