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Chicken Schnitzel with Arugula and Tomato Salad (Cooking for 2)

Name: Chicken Schnitzel with Arugula and Tomato Salad (Cooking for 2)
Prep time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 2 boneless skinless chicken breasts; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup Gold Medal™ all-purpose flour; 2 eggs; 2/3 cup Progresso™ plain panko crispy bread crumbs; 3 tablespoons olive oil; 1 teaspoon lemon juice; 2 cups packed baby arugula leaves (about 2 oz); 1/2 cup cherry tomatoes, halved; Lemon wedges

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Chicken Schnitzel with Arugula and Tomato Salad (Cooking for 2)

Prep 25 min
Total 25 min
Servings 2

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Quick, easy and restaurant-worthy, the combination of crispy pan-fried chicken and fresh arugula and tomato salad might just be the perfect meal for two.

By Betty Crocker Kitchens

Updated Jun 12, 2017

Ingredients

2 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
2 eggs
2/3 cup Progresso™ plain panko crispy bread crumbs
3 tablespoons olive oil
1 teaspoon lemon juice
2 cups packed baby arugula leaves (about 2 oz)
1/2 cup cherry tomatoes, halved
Lemon wedges

Make With

Gold Medal Flour

Steps

1

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
2

In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of chicken with flour mixture. Beat eggs in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip chicken into beaten eggs; turn to coat. Dredge in bread crumbs, coating completely.
3

In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook 6 to 8 minutes, turning once, to at least 165°F. Transfer chicken to serving plates.
4

Meanwhile, in small bowl, stir remaining oil and the lemon juice. In medium bowl, toss arugula and tomatoes with oil mixture.
5

Serve salad with chicken and lemon wedges on the side.

Tips from the Betty Crocker Kitchens

tip 1
Arugula is a variety of lettuce with a peppery flavor. Mixed baby lettuce would work well in this recipe as a substitute.
tip 2
Pounding the chicken out gives it a uniform thickness which helps the chicken cook evenly.

Nutrition

660 Calories, 33g Total Fat, 48g Protein, 42g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 660

Calories from Fat: 290

Total Fat: 33g; 50%

Saturated Fat: 6g; 30%

Trans Fat: 0g

Cholesterol: 290mg; 96%

Sodium: 1330mg; 56%

Potassium: 570mg; 16%

Total Carbohydrate: 42g; 14%

Dietary Fiber: 1g; 6%

Sugars: 2g

Protein: 48g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 8%; 8%

Calcium: 8%; 8%

Iron: 20%; 20%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;