Description
This is the perfect weeknight meal. Very simple and flavorful!
Ingredients
- 3 Tablespoons Olive Oil
- 2 Eggs
- 1-½ cup Italian-Style Breadcrumbs
- ½ cups Parmesan Cheese, Grated
- 3 Tablespoons Fresh Parsley, Chopped
- 4 pieces Thin Cut Boneless, Skinless Chicken Breast
- 2 cups Baby Arugula Leaves, Packed
- 1 pint Cherry Tomatoes, Halved
- FOR THE VINAIGRETTE:
- ½ cups Olive Oil
- 1 Lemon, Juiced
- 4 Anchovy Filets, Packed In Olive Oil, Finely Chopped
- 1 teaspoon Black Pepper
- 1 teaspoon Kosher Salt
- 1 teaspoon Red Pepper Flakes
Preparation
In a large nonstick skillet, heat olive oil over medium heat.
In a shallow medium-sized bowl, whisk eggs. In another shallow medium-sized bowl, mix together breadcrumbs along with grated Parmesan cheese and chopped parsley. Dip chicken in the egg and turn to coat, letting the excess egg drip off into the bowl. Dredge the chicken in the breadcrumbs on both sides. Make sure the chicken is coated completely.
Add chicken to the warmed skillet. Brown chicken on both sides, about 5 minutes each side. Transfer chicken to a large plate lined with a paper towel and set aside.
For the vinaigrette, in a small bowl, whisk together olive oil, lemon juice, anchovies, salt, pepper, and red pepper flakes. If you feel like the anchovies are still too chunky, break them up with the back of the spoon. Taste to see if you would like to adjust the seasonings.
In a medium size bowl, toss dressing with arugula and cherry tomatoes. Then mound the salad on top of each piece of chicken.
Shave some Parmesan cheese on top when serving if you would like!
