Eureka Lemon Schnitzel and Arugula Salad

Ingredients

• 1 package Pasture Project Eureka Lemon and Herb chicken breasts
• 1.5 cups unseasoned breadcrumbs
• 1.5 cups panko breadcrumbs
• 1 bunch Italian parsley, chopped
• 1 large clove garlic, chopped
• 1 teaspoon kosher salt
• 1 container arugula
• 2 cups parmigiano reggiano cheese, shaved
• 1 lemon
• ¼ cup extra virgin olive oil
• ¾ cup avocado or vegetable oil

Cooking steps

1. In a food processor place the breadcrumbs, panko, chopped parsley, kosher salt and garlic. Pulse the mixture on and off for about 30 seconds or until green and homogenous.
2. Remove fully defrosted chicken from package, be sure to save any extra marinade in the bag.
3. Butterfly each piece of chicken so that each breast is now 2 symmetrical cutlets. You will have 6 cutlets in total.
4. Mix the cutlets with any remaining marinade from the bag.
5. Place the cutlets in the breadcrumb mixture and make sure each piece is well coated with crumbs, using your hands to push the crumbs into the chicken.
6. In a large frying pan (nonstick is best), heat the avocado oil on medium/medium high heat for a few minutes. Fry the cutlets in the oil for 3-4 minutes per side or until golden brown. Remove on to a few pieces of paper towel to absorb any excess oil. (If you prefer to oven bake these instead of frying, they will also be delicious!)
7. In a large mixing bowl, toss the arugula with the juice of half a lemon, olive oil, and shaved parmigiano.
8. Plate the chicken on a large plate and arrange the arugula salad over the top.