Lemon Panko Chicken With Arugula Salad

NOTE: As I've said a few times around, Ben and I always eyeball everything so these are not exact instructions! Make it your own and don't be afraid to experiment!

Panko Chicken Recipe:

  1. Butterfly your chicken if using breasts. Pound the chicken thin (we use the back of a lemon squeezer and place chicken in between sheets of plastic wrap). Pat chicken dry.
  2. Set up 2 stations:
    1. One filled with 4 whisked eggs.
    2. One filled with panko seasoned with salt, pepper, a few cloves or garlic and the zest of a lemon.
  3. Dip your chicken into the panko, then into the egg, and back into the panko. Ben says, "WORK THE CHICKEN INTO THE PANKO!"
  4. Preheat oven to 350°F and turn a cast iron skillet to high heat on your stove.
  5. Place chicken into skillet and allow to cook for a few minutes on each side until golden brown. Squeeze juice of 2 lemons (or less if you want less) all over the chicken, a few cloves of chopped garlic, and your capers.
  6. Place skillet in your oven to finish cooking the chicken! We use a meat thermometer to ensure chicken is at least 165°F.
  7. Garnish with more capers and lemon slices if you would like!

Honey Vinaigrette Recipe:

  1. 1 tbsp dijon mustard
  2. 2 tbsp red wine vinegar
  3. 2 spoonfuls of honey
  4. 1 clove chopped garlic
  5. 1/2 chopped shallot
  6. Salt, pepper, red pepper flakes to taste
  7. For your olive oil, I look at how much liquid is currently in my dressing and then just double it with EVOO!

Arugula Salad Recipe:

  1. Simply place your arugula, avocado, pine nuts and parmesan cheese into a large bowl.
  2. Drizzle in your vinaigrette and mix!
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