3 tablespoons all-purpose flour
1 egg white
2/3 cup panko breadcrumbs
1/3 cup grated Parmesan cheese
2 boneless skinless chicken breast halves, tenderloins removed, breasts pounded to 1/4 inch thickness.
1 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided
1 tablespoon lemon juice
1/4 teaspoon coarse salt
2 cups lightly packed arugula or mixed salad greens
1/4 cup grape tomatoes, halved lengthwise
Place flour in shallow dish.
Whisk egg white in shallow dish until foamy.
Combine panko and cheese in another shallow dish.
Dredge chicken in flour, shaking off excess; dip in egg white, letting excess drain off.
Press into panko mixture, turning to coat all sides.
Heat large skillet over medium heat until hot.
Add enough oil to come 1/4 inch up sides of skillet (about 1 cup); heat until hot.
Add chicken; cook 4 to 6 minutes or until golden brown and no longer pink in center, turning once.
Drain on paper towels.
Whisk remaining 1 1/2 tablespoons oil, lemon juice, and salt in medium bowl.
Add arugula; toss to coat.
Serve chicken over salad; garnish with tomatoes.
Makes 2 servings
TIP: Panko are coarse bread crumbs usually found next to the other bread crumbs or in the Asian section of the supermarket.