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Quick Lemon Chicken

Lemon Chicken Paillard

Simple fried lemon chicken.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
  

  • CHICKEN
  • 4 very thin chicken breasts 1/8 to 1/4" thick
  • 1 cup flour
  • 1 cup milk
  • 1/2 cup grated Parmesan Cheese
  • 2 lemons 1 cut for juice - 1 divided into wedges
  • 3 tablespoons olive oil for pan frying
  • 1 tablespoons Extra Virgin Olive oil for arugula
  • 1 cup Cherry tomatoes - whole or halved
  • 1 container/package of baby arugula.
  • Salt and pepper to taste

Instructions
 

For the chicken

  • Add flour to a shallow dish and season with salt and pepper
  • Add milk with Parmesan cheese to a deep dish and mix well
  • Dip each piece of chicken in milk and then Dredge in the flour.
  • In a hot skillet with oil add chicken pieces and sear for 4-5 minutes each side (or until juices run clear and chicken is fully cooked) - squeeze juice from one lemon over the chicken and cover for approximately 3-4 minutes. Set aside on covered plate.

For the salad

  • Season arugula with pepper, evoo, and cherry tomatoes. Mix together and plate.
  • Serve a piece of chicken over each bed of arugula with fresh lemon wedge.
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