Healthy Summer Chicken Parmesan with Fresh Salad
This summer chicken parmesan recipe combines crispy, juicy chicken with a fresh arugula salad. It's nutritious, quick to prepare, and perfect for warm-weather meals!
Ingredients
- 2 tablespoons olive oil, divided
- 1 whole garlic clove, peeled and smashed
- 1/2 cup whole wheat panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon dried Italian herbs
- 1/8 teaspoon salt
- 1 pound chicken breast cutlets, 1/2-inch thick (about 5-6 cutlets)
- 1 6-ounce package baby arugula
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella pearls
- 1/2 cup fresh basil leaves, thinly sliced
- Olive oil
- Red wine vinegar or balsamic vinegar
- Salt and pepper
Instructions
- Add 1 tablespoon of olive oil and the garlic clove to a small microwave-safe dish. Microwave for 15 seconds to infuse the oil, then discard the garlic.
- Combine breadcrumbs, parmesan cheese, Italian herbs, and salt in a wide, shallow bowl.
- Brush each chicken cutlet with the garlic-infused olive oil using a pastry brush.
- Dredge each cutlet in the breadcrumb mixture to coat all sides evenly.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once hot, add the breaded chicken, working in batches if needed.
- Cook each side for about 5 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
- In a large bowl, toss the arugula, cherry tomatoes, mozzarella pearls, and basil together.
- Drizzle the salad with olive oil and your choice of vinegar, then season with salt and pepper to taste.
- Serve the chicken cutlets topped with the arugula salad for a complete, fresh, and healthy dinner.
Notes
Optional recipe notes or tips.