Make super crispy chicken without the fryer by toasting the breadcrumbs in the oven before coating the chicken breast! Goes great with this simple, tangy salad.
What you will need
1 1/4 cups bread crumbs
1/4 cup plus 2 tbsp olive oil
1/2 cup flour
1 tsp salt, divided
1 tsp black pepper, divided
4 chicken breasts
2 tbsp fresh lemon juice
lemon wedges for serving
5oz arugula or spinach
1/4 red onion(Nutritional facts 173 calories, 7.79 g fat, 11.7 g carbohydrates, 14.27 g protein, 162 mg cholesterol, 906 mg sodium)
How to cook
Gather all ingredients.
Portion all ingredients.
Set oven to 425 degrees
Add a pinch of salt and pepper to the breadcrumbs and the 1/4 cup olive oil and mix together.
Spread breadcrumbs out on a baking sheet lined with parchment.
Bake the breadcrumbs in the oven for about 4-5 minutes at 425 degrees or until nicely browned and crispy.
Place the chicken in between two sheets of plastic wrap, or in large plastic bag and use a mallet or heavy bottomed pan to pound the chicken to about a 1/2 inch thick throughout.
Remove plastic and repeat.
Cut off the stem side of the onion, peel and halve it. Cut into super thin wedges.
Season the flour, and egg with a pinch of salt and pepper. Pat the chicken dry with a paper towel and season it with salt and pepper as well.
Scramble the egg. You will need one egg per two chicken breasts.
Dredge in the flour until completely coated. Lift and place into the egg and coat again. Use one hand for the flour and bread crumbs and one hand for the egg mixture as to not mix the ingredients and get your hands too sticky.
Repeat this process with each piece of chicken.
Place the breaded chicken on a rack over a prepared baking sheet and bake the chicken for 12-15 minutes in the oven until cooked through.
Add olive oil and lemon juice to the bowl with a little salt and pepper.
Mix the oil and lemon juice with a fork.
Add spinach/arugula, and onion to the bowl with the dressing and toss until coated.
Portion the salad with the chicken and serve with a slice of lemon.