Oven-Baked Parmesan-Crusted Chicken + Lemon Arugula Salad


For the Chicken:

  • 2 Chicken Breasts
  • 2 large Eggs
  • 1/2 cup Parmesan, (grated)
  • 1/2 cup Panko Breadcrumbs
  • 2 tsp. Extra Virgin Olive Oil
  • 1/4 tsp. Salt
  • 1/4 tsp. Black Pepper

For the Salad:

  • 2-3 cups Fresh Arugula
  • 1 tbsp. Lemon Juice, (about 1 lemon)
  • Zest of 1 Lemon
  • 1 tbsp.  Extra Virgin Olive Oil
  • 1 tbsp. Raw Apple Cider Vinegar
  • 1/4 tsp. Salt
  • 1/4 tsp. Black Pepper


  1. Preheat oven to 425F. Prepare your baking pan by placing a wire rack in the center.
  2. Whisk the eggs in a medium-sized bowl, then set aside. In a similar-sized bowl, mix together the panko breacrumbs, grated parmesan, salt, and black pepper.
  3. Pound the chicken breasts out to 1/4" thick, then generously dip into the egg bowl, then the coat in the breadcrumb mixture, then place onto the wire rack. Repeat with the remaining chicken. Pat any extra breadcrumb mixture onto the chicken breasts.
  4. Lightly spray or drizzle the chicken with olive oil, then bake for 10-12 minutes. Remove from the oven to flip, the lightly spray or drizzle the other side with olive oil, as well. Bake an additional 8-12 minutes, or until fully cooked. (You can also broil for 1-2 minutes at towards the end for extra crispiness.)
  5. Allow the chicken to rest for at least 5 minutes, while you toss together the salad.
  6. In a large bowl, whisk together the raw apple cider vinegar, lemon juice, lemon zest, extra virgin olive oil, salt, and black pepper. Add in the arugula, then toss until evenly coated in the dressing. Enjoy!