Angel's Test Kitchen
Published on February 3, 2025

Incrusted Chicken with Cucumber Arugula Salad

written by

Panko Crusted Chicken with Cucumber Arugula Salad

Serving Size:
2
Time:
30-40
Difficulty:
Easy

Ingredients

  • 12 oz pkg boneless, skinless chicken breasts
  • 1 cucumber
  • 1/4 oz fresh dill
  • 1 lemon
  • 2 oz panko
  • 2 oz mayonnaise
  • 1 pkt Dijon Mustard
  • 3 oz arugula
  • 1 large egg
  • 1/4 c all-purpose flour
  • olive oil
  • sugar

Directions

  1. Pound the chicken. Pat the chicken dry. Place between two pieces of plastic wrap. Pound chicken with a meat mallet or heavy skillet. 1/4 thickness. Season chicken with salt and pepper.
  2. Prep ingredients. Trim cucumbers, thin slice. Chop dill fronds and stems together. Squeeze 1 tablespoon of lemon juice from 1/2 a lemon. Cut the remaining lemons into quarters.
  3. Bread the chicken. Beat 1 egg and add 1 tablespoon of water into a bowl. Season with salt and pepper. In a second bowl whisk together 1/4 cup flour, and season with salt. Place panko into a 3rd bowl. Dredge chicken breasts in flour, then into the eggs, and into panko crumbs. Transfer to baking sheet or plate.
  4. Fry chicken. In a large skillet, fry chicken in oil over medium to high heat. Pan should be sizzling and cook until golden brown. 2-3 minutes. Make sure chicken is cooked through, 1-2 minutes more. Transfer to paper towel line plate. Season with salt and pepper to taste.
  5. Make the dressing. In the bowl with the lemon juice, stir in 1/2 teaspoon sugar. Whisk in a tablespoon of oil, slowly. Season to taste with salt and paper. Stir in 1 1/2 teaspoon of chopped dill. In another bowl whisk together the mayonnaise and Dijon mustard and 2 teaspoons of water. Season the mixture to taste with salt and pepper.
  6. Finish salad and serve. Add the arugula and cucumbers to the lemon dill dressing, tossing to combine. Season with salt and pepper.
  7. Garnish chicken with remaining dill and lemon wedges. Creamy Dijon may be used for dipping.

Coach’s Tips

Hello Angel’s Working on Earth Family!

Today’s recipe highlights a timeless classic: Panko-Crusted Chicken paired with a refreshing Cucumber and Arugula Salad, inspired by the renowned Martha Stewart. This dish embodies a light, crisp, and elegantly delicate appeal, making it perfect for any occasion.

The succulent chicken is coated in a golden-brown panko crust that adds an irresistible crunch. Accompanying this delightful entrée is a vibrant salad featuring cool, crisp cucumber slices and peppery arugula, enhanced by the bright zest of freshly squeezed lemons and fragrant dill.

To elevate the dish further, consider adding a handful of your favorite nuts, which will provide an extra layer of texture and flavor. Additionally, serving a nice Brie alongside the meal will add a creamy contrast that complements the other elements beautifully.

Remarkably, this recipe maintains health-conscious qualities with very low flour and sugar content, making it a guilt-free culinary indulgence. Enjoy this flavorful and nutritious meal that celebrates the best of fresh ingredients!

Always With Love!