Crispy Chicken Parmesan Over Arugula

In the springtime, dishes that are lighter and easier to prepare are the way to go. Chicken Parmesan, usually served over pasta, can be lightened up by serving a breaded cutlet over arugula. Crispy, peppery and Some Kinda Good! Here’s how:

Chicken Parmesan over Arugula is crispy, peppery and Some Kinda Good with a squeeze of lemon.

Chicken Parmesan Over Arugula

  • 3 Chicken Breasts, pounded thinly, about 1/4 inch thick
  • Salt, Pepper
  • 1 Cup Vegetable Oil
  • 1 Bunch Arugula, divided
  • Cherry Tomatoes
  • 2 Lemons, 1 sliced, 1 for juicing
  • Olive oil for dressing
  • Fresh basil to garnish
  • Parmesan cheese, optional
  • For the dredge:
    • Pan 1:
      • 1 1/2 Cups All-Purpose Flour
      • Salt and Pepper
    • Pan 2:
      • 1 Egg
      • 1/4 Cup Milk
    • Pan 3:
      • 1 1/2 Cups Panko Bread Crumbs
      • Salt and Pepper
      • 2 Tablespoons Herbs de Provence

Set a frying pan with a large rim over medium heat. Pour vegetable oil in the pan and heat until the oil is nearly simmering. You’ll know it’s ready when a droplet of water sizzles at the point of contact. Be careful not to get your oil too hot, or your chicken will burn on the outside and be underdone. Ask me how I know.

Meanwhile, season the chicken on both sides with salt and pepper. Set up your dredging station. In Pan 1, mix flour with salt and pepper. In Pan 2, using a fork, whip egg and milk. In Pan 3, mix bread crumbs, salt, pepper and Herbs de Provence until combined. Layer another pan or plate with paper towels to place your chicken once cooked.

Start by dipping the chicken in Pan 1. Shake any excess flour off of chicken before dredging in Pan 2, followed by Pan 3. Be sure to coat the chicken in the bread crumb mixture evenly. Fry chicken in oil two breasts at the time, about 3 minutes per side, gently turning once during cooking. If you crowd the pan, the temperature of your oil will drop, and you wouldn’t want that.

Once chicken is golden brown and cooked through, place it on the paper towel lined plate. Arrange arugula on a plate and top with sliced cherry tomatoes. Place one chicken breast per serving over arugula mixture. Top with two slices of lemon. Drizzle with a teaspoon of olive oil and a squeeze of lemon juice right over the top. Garnish with fresh basil and Parmesan cheese shavings, if desired.

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Georgia native Rebekah Faulk Lingenfelser is a culinary TV personality, author and food enthusiast. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit



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