Faux Fried Chicken With Quick Arugula Salad - cooking recipe

Ingredients

2 large boneless skinless chicken breasts, cut on the bias lengthwise in 3/4 in strips
kosher salt & freshly ground black pepper
1 1/4 cups panko breadcrumbs
1/3 cup finely grated parmesan cheese
1/2 teaspoon cayenne pepper
1 tablespoon fresh thyme leave, roughly chopped, from about 8 sprigs thyme
3/4 cup all-purpose flour
1 cup milk
4 tablespoons olive oil, divided, plus additional as necessary
1 cup packed baby arugula
1 tablespoon lemon juice, plus additional lemon wedges for serving

Preparation

Preheat oven to 450 degrees F.
Season chicken breast strips with salt and pepper. Combine panko, parmesan, cayenne, and thyme on a large plate. Season with salt and pepper. Place flour onto another large plate. Pour milk onto a third large, shallow plate.
Bread strips: Lightly coat strips in flour, followed by a dip in milk, and then place into the panko mixture, making sure to coat strips on all sides.
Heat a large, ovenproof skillet over high heat. Add 3 tablespoons olive oil, swirl to coat, and add chicken strips, in 2 batches if necessary so as not to overcrowd. Crisp, turning once, until outside is crisp and golden, about 1 minute per side, transferring to a plate as they finish and replenishing oil if skillet is dry. Return all strips to skillet and transfer to oven to finish cooking through, about 6 minutes.
Meanwhile, dress arugula with lemon juice and remaining 1 tablespoon olive oil. Season to taste with salt and pepper.
Divide chicken strips between serving plates and top each portion with arugula salad and lemon wedges for squeezing atop chicken. Serve.