Categories: Meals

Ingredients

• About 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup panko
• 4 chicken breast cutlets
• 2 tbsp. olive oil
• 1/2 tsp kosher salt
• 1/4 cup canola mayo
• 2 tsp fresh lemon juice
• 3/4 tsp granulated sugar
• 1/2 tsp black pepper
• 3 cups baby arugula
• 1 cup thinly sliced red onion
• 1 cup thinly sliced celery
• 2 tsp drained capers, chopped
• 1 tbsp. chopped fresh chives

Directions

1. Place flour in a shallow dish. Place eggs in a second shallow dish. Place panko in a third shallow dish. Dredge chicken in flour. Dip chicken in egg; shake off any excess. Dredge chicken in panko.

2. Heat oil in a large nonstick skillet over medium-high. Add chicken; cook until golden brown on bottom, 3 to 4 minutes. Flip chicken and cook until golden brown, 2 to 3 minutes. Remove from pan. Sprinkle with salt.

3. Whisk together mayo, juice, sugar, and pepper in a large bowl. Add arugula, onion, celery, and capers; toss gently to coat. Divide among 4 plates; serve with chicken. Top with chives.

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