Easiest Way to Make Yummy Chicken parm w/leek arugula salad

Connor Norris
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Easiest Way to Make Yummy Chicken parm w/leek arugula salad
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Easiest Way to Make Yummy Chicken parm w/leek arugula salad Delicious, fresh and tasty.

Chicken parm w/leek arugula salad. Chicken parm w/leek arugula salad instructions. Coat chicken in flour (salt & peppered w/ parmesan cheese) beaten eggs, & bread crumbs. Heat fry pan with butter & evoo then place chicken gently & cook until golden brown.

Place the arugula in a large bowl.

Pour enough dressing on the arugula to moisten.

Pile some arugula on top of each hot chicken breast.

You can have Chicken parm w/leek arugula salad using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken parm w/leek arugula salad

  1. You need of Butterflied chicken breast flattened.

  2. You need of Eggs.

  3. You need of Flour.

  4. It’s of Homemade bread crumbs.

  5. It’s of Salt & pepper.

  6. You need of Honey.

  7. It’s of Tomato paste.

  8. You need of Chili sauce.

  9. Prepare of Parmesan cheese.

  10. Prepare of Kraft Italian mix cheese.

  11. It’s of Red onion.

  12. Prepare of Leek.

  13. You need of Cremini mushrooms.

  14. You need of Heirloom baby tomatoes.

  15. Prepare of Foccaccia bread.

I've been getting some arugula from a local farm each week and it's so good.

It's so peppery and has that lovely bite.

I find that all it needs is salt, pepper, lemon juice and parmesan!

You can always do a lemon vinaigrette, but it's not even necessary.

Chicken parm w/leek arugula salad step by step

  1. Coat chicken in flour (salt & peppered w/ parmesan cheese) beaten eggs, & bread crumbs.

  2. Heat fry pan with butter & evoo then place chicken gently & cook until golden brown.

  3. Another pan combine with honey, chili sauce & tomato paste and stir.

  4. Chop up leek, cremini mushrooms, red onion & heirloom baby tomatoes then mix in bowl.

  5. When chicken is cooked sprinkle kraft Italian mix cheese on top & melt.

  6. Serve with sauce & another sprinkle of parmesan cheese on top of chicken, salad & foccaccia bread.

The simplicity of the lemon, salt, pepper and parm is super delish with the arugula.

Spoon the salad onto plates, top with the chicken and serve.

Heat the olive oil in a large skillet over medium-high heat.

Sprinkle the cutlets on both sides with the salt and pepper flakes.

Place the cutlets in the skillet and cook, undisturbed, until.