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Ina Garten Chicken Parmesan with Arugula – Crispy, Fresh, and Flavorful

Ina Garten Chicken Parmesan with Arugula
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In this version of Chicken Parmesan, thin chicken breasts are breaded, sautéed until golden, and finished with a sprinkle of Parmesan—not a heavy blanket of sauce and cheese. A fresh arugula salad tops the crispy chicken, making the dish vibrant, lighter, and bursting with flavor.

Ingredients

Scale

For the chicken:

  • 2 boneless, skinless chicken breasts, butterflied and pounded thin

  • 1 cup all-purpose flour

  • 2 large eggs, beaten with 1 tablespoon water

  • 1½ cups seasoned breadcrumbs (or plain with Italian seasoning)

  • ½ cup freshly grated Parmesan cheese, plus more for topping

  • Kosher salt and freshly ground black pepper

  • Olive oil, for frying

For the arugula salad:

  • 4–5 cups baby arugula

  • 2 tablespoons freshly squeezed lemon juice

  • ¼ cup good olive oil

  • Kosher salt and black pepper, to taste

  • Shaved Parmesan, for topping

Instructions

Step 1: Prepare the chicken

Place flour, beaten eggs, and breadcrumbs each in separate shallow dishes. Season the flour with salt and pepper. Dredge each chicken breast first in flour, then egg, then breadcrumbs, pressing lightly to adhere.

Step 2: Cook the chicken

Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken breasts for about 2–3 minutes per side, until golden brown and cooked through. Transfer to a plate lined with paper towels. Sprinkle with freshly grated Parmesan while still hot.

Step 3: Make the arugula salad

In a large bowl, whisk together lemon juice, olive oil, salt, and pepper. Add the arugula and toss gently to coat.

Step 4: Assemble and serve

Place each chicken breast on a plate. Top with a generous handful of arugula salad. Finish with additional shaved Parmesan if desired. Serve immediately.

Find it online: https://inagartencooks.com/ina-garten-chicken-parmesan-with-arugula/