Chicken Schnitzel

Method

Directions

1. 1
   Line one sheet pan with parchment paper and another sheet pan with paper towels.
2. 2
   Place one chicken breast with the underside facing up on a cutting board.
3. 3
   Lightly rub one side of a parchment with olive oil and place it, oil side down, on top of the breast.
4. 4
   Pound the underside of the breast with a kitchen mallet (or an empty glass jar) until it's evenly about 1/2 inch thick. Repeat with the remaining breasts.
5. 5
   Season the pounded breasts with salt on both sides.
6. 6
   Place the flour, beaten eggs, and breadcrumbs each into a separate shallow dish. Stir the paprika into the flour. Stir the Parmesan cheese into the breadcrumbs. Season the flour and breadcrumb-cheese mixture with salt and pepper.
7. 7
   Thoroughly coat each seasoned breast in the seasoned flour (shaking off the excess). Then coat both sides in the beaten eggs (letting the excess drip off), then in the breadcrumb-cheese mixture (pressing to adhere and shaking off the excess). Set aside and repeat with the remaining breasts.
8. 8
   In a pan, heat a thin layer of olive oil on medium-high until hot. (The oil is hot enough when a pinch of breadcrumbs immediately sizzles when added to the pan.)
9. 9
   Add as many coated chicken breasts as you can fit into the pan in a single layer (you may have to work in batches).
10. 10
    Cook until golden brown, about 3 to 4 minutes per side. Transfer to a paper-towel-lined plate. If necessary, add more oil to the pan and cook the remaining breasts. Sprinkle lightly with salt and serve immediately.
11. 11
    While the chicken cooks, in a bowl, combine the arugula with the juice of half a lemon and a drizzle of olive oil. Toss to thoroughly coat. Taste, then season with salt and pepper to taste. Divide the cooked chicken and dressed arugula between dishes.