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Photo:Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Active Time:20 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:35 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1/2cuppanko breadcrumbs, preferably whole-wheat1/4cupfinely grated Parmesan cheese1teaspoonItalian seasoning1teaspoononion powder1largeegg1lemon, zested and then cut into wedges4(4-ounce)chicken cutlets1/4teaspoonsaltplus1/8teaspoon, divided1/4teaspoonground pepperplus1/8teaspoon, dividedCooking spray1tablespoonextra-virgin olive oil1tablespoonwhite-wine vinegar5cupspackedarugula1cupcherry tomatoes, halved
Cook Mode(Keep screen awake)
Ingredients
1/2cuppanko breadcrumbs, preferably whole-wheat
1/4cupfinely grated Parmesan cheese
1teaspoonItalian seasoning
1teaspoononion powder
1largeegg
1lemon, zested and then cut into wedges
4(4-ounce)chicken cutlets
1/4teaspoonsaltplus1/8teaspoon, divided
1/4teaspoonground pepperplus1/8teaspoon, divided
Cooking spray
1tablespoonextra-virgin olive oil
1tablespoonwhite-wine vinegar
5cupspackedarugula
1cupcherry tomatoes, halved
DirectionsPlace a large rimmed baking sheet in the oven. Preheat to 450°F.Stir panko, Parmesan, Italian seasoning and onion powder together in a shallow dish. Whisk egg and lemon zest together in another shallow dish. Sprinkle chicken cutlets with 1/4 teaspoon each salt and pepper.Dip 1 cutlet in the egg mixture, coating both sides. Transfer to the panko mixture, coating generously and pressing to adhere. Repeat with the remaining cutlets. Remove the hot baking sheet from the oven; coat with cooking spray. Coat the dredged cutlets with cooking spray; place on the pan, sprayed-side down. Coat the tops with more cooking spray. Bake, turning once, until browned and an instant-read thermometer inserted in the thickest parts registers 165°F, about 15 minutes.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoMeanwhile, whisk oil, vinegar and the remaining 1/8 teaspoon each salt and pepper in a large bowl. Add arugula and tomatoes; toss to coat. Serve the chicken with the salad and lemon wedges.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoEatingWell.com, April 2024
Directions
Place a large rimmed baking sheet in the oven. Preheat to 450°F.Stir panko, Parmesan, Italian seasoning and onion powder together in a shallow dish. Whisk egg and lemon zest together in another shallow dish. Sprinkle chicken cutlets with 1/4 teaspoon each salt and pepper.Dip 1 cutlet in the egg mixture, coating both sides. Transfer to the panko mixture, coating generously and pressing to adhere. Repeat with the remaining cutlets. Remove the hot baking sheet from the oven; coat with cooking spray. Coat the dredged cutlets with cooking spray; place on the pan, sprayed-side down. Coat the tops with more cooking spray. Bake, turning once, until browned and an instant-read thermometer inserted in the thickest parts registers 165°F, about 15 minutes.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoMeanwhile, whisk oil, vinegar and the remaining 1/8 teaspoon each salt and pepper in a large bowl. Add arugula and tomatoes; toss to coat. Serve the chicken with the salad and lemon wedges.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Place a large rimmed baking sheet in the oven. Preheat to 450°F.
Stir panko, Parmesan, Italian seasoning and onion powder together in a shallow dish. Whisk egg and lemon zest together in another shallow dish. Sprinkle chicken cutlets with 1/4 teaspoon each salt and pepper.
Dip 1 cutlet in the egg mixture, coating both sides. Transfer to the panko mixture, coating generously and pressing to adhere. Repeat with the remaining cutlets. Remove the hot baking sheet from the oven; coat with cooking spray. Coat the dredged cutlets with cooking spray; place on the pan, sprayed-side down. Coat the tops with more cooking spray. Bake, turning once, until browned and an instant-read thermometer inserted in the thickest parts registers 165°F, about 15 minutes.
Meanwhile, whisk oil, vinegar and the remaining 1/8 teaspoon each salt and pepper in a large bowl. Add arugula and tomatoes; toss to coat. Serve the chicken with the salad and lemon wedges.
EatingWell.com, April 2024
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Nutrition Facts(per serving)452Calories16gFat48gCarbs36gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
