Description
Golden, crispy chicken tucked into a soft bun and topped with a fresh heirloom tomato and arugula salad. A perfect harmony of crunch and freshness in every bite.
Ingredients
Scale
- 2 large chicken breasts, boneless and skinless
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil for shallow frying
- 2 fresh burger buns, lightly toasted
- 2 large heirloom tomatoes, sliced
- 2 cups arugula
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1/4 cup Parmesan shavings (optional)
Instructions
- Heat a large skillet over medium heat and add enough olive oil to generously cover the bottom.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko, garlic powder, salt, and pepper.
- Ensure the oil in your skillet is hot but not smoking. Aim for around 350°F.
- Dredge each chicken piece in flour, dip in egg, then coat with the breadcrumb mixture. Let rest for 10 minutes.
- Fry each piece for 3–4 minutes per side until golden brown and cooked through. Drain on a wire rack.
- Toss arugula and tomato slices with lemon juice and olive oil. Season lightly with salt.
- Place each chicken cutlet on a bun, top with salad and Parmesan if using, then serve warm.
Notes
- Use a thermometer to ensure chicken reaches 165°F internally.
- Don’t skip resting time after breading for better coating adhesion.
- Toast the buns for added texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 5g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 155mg
Keywords: crispy chicken, chicken sandwich, summer salad, heirloom tomato, arugula