Golden Parmesan-breaded chicken cutlets over fluffy rice, fresh arugula, and lemon. Easy fusion comfort in 40 minutes.
# What You Need:
→ Chicken Cutlets
01 - 4 thin chicken breast cutlets (approximately 1.1 lbs total)
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 3 tablespoons olive oil for frying
→ Bowl Assembly
10 - 2 cups cooked white or brown rice, warm
11 - 2 cups fresh arugula
12 - 1 large lemon, cut into wedges
→ Optional Garnishes
13 - Extra grated Parmesan cheese
14 - Freshly ground black pepper
15 - Chopped fresh parsley
# How To Make It:
01 - Cook rice according to package instructions and maintain at warm temperature until service.
02 - Arrange three shallow bowls in sequence: first bowl with flour combined with salt, pepper, and garlic powder; second bowl with beaten eggs; third bowl with mixed panko breadcrumbs and Parmesan cheese.
03 - Coat each chicken cutlet thoroughly in seasoned flour, shake off excess, dip into beaten egg, then press firmly into panko-Parmesan mixture ensuring complete coverage on both sides.
04 - Heat olive oil in large skillet over medium heat until shimmering. Place breaded cutlets in hot oil and fry for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels for oil drainage.
05 - Cut fried chicken cutlets into uniform strips. Divide warm rice among four serving bowls and arrange fresh arugula on top. Position sliced chicken strips over greens.
06 - Squeeze fresh lemon juice over each bowl and garnish with additional Parmesan cheese, cracked black pepper, and chopped parsley as desired.
