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Lemon Parmesan Chicken with Arugula Salad Topping

Ina Garten
  • 35 minutes
  • Serves 6

INGREDIENTS

6

Chicken breasts, boneless skinless

5 oz

Arugula

1 tsp

Lemon, zest

1 tsp

Thyme, fresh leaves

2

Eggs, large

1/4 cup

Lemon juice, freshly squeezed

1 cup

All-purpose flour

1

Kosher salt and freshly ground black pepper

1

Olive oil, Good

1 1/2 cups

Bread crumbs, seasoned dry

1

Butter, Unsalted

1/2 cup

Parmesan cheese

1

chunk Parmesan cheese