Directions:
- Place the chicken, in batches if necessary, in a large zipped bag (or between 2 sheets of plastic wrap). With a meat mallet, pound the chicken to 1/2-inch thickness. Cut each breast into thirds.
- Put the flour in a shallow dish, adding a pinch of salt, pepper and 1 teaspoon paprika. Take a heaping tablespoon and set aside for later use. In a second shallow dish, add the eggs. Mix in the Parmesan, 2 tablespoons parsley and a pinch of salt, pepper and paprika. Dredge each chicken cutlet in the flour and then the egg mixture, making sure to get all sides.
- Place a large saute pan over high heat and add 2 tablespoons olive oil and 2 tablespoons butter. Place the breaded chicken into the hot pan, 2 pieces at a time. Cook for 3 minutes, undisturbed. Flip and cook until the chicken has cooked through, reaching a temperature of 160 degrees F, about 3 more minutes. Remove the chicken from the pan and repeat the process with the remaining pieces of chicken.
- In the same saute pan over medium heat, add the remaining 2 tablespoons olive oil, garlic, crushed red pepper and reserved seasoned flour. Cook until the garlic becomes aromatic, about 1 minute. Add the white wine and chicken stock and continue to cook for another minute. Add the bouillon powder, lemon zest and lemon juice and sprinkle with salt and pepper. Remove the pan from the heat and stir in the remaining 2 tablespoons butter to thicken the sauce. Taste for seasoning.
- Add the arugula to each dish or to 1 large platter. Place the chicken on top and drizzle with the sauce. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 483.21 Kcal (2023 kJ) | ||
| Calories from fat | 313.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.79g | 54% | |
|---|---|---|---|
| Cholesterol | 250.25mg | 83% | |
| Sodium | 678.91mg | 28% | |
| Potassium | 640.88mg | 14% | |
| Total Carbs | 12.97g | 4% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 28.99g | 58% | |
| Vitamin C | 32.9mg | 55% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2mg | 11% | |
| Calcium | 123.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 126.48 Kcal (530 kJ) | ||
| Calories from fat | 81.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.11g | 54% | |
|---|---|---|---|
| Cholesterol | 65.51mg | 83% | |
| Sodium | 177.71mg | 28% | |
| Potassium | 167.76mg | 14% | |
| Total Carbs | 3.4g | 4% | |
| Sugars | 1.22g | 19% | |
| Dietary Fiber | 0.55g | 8% | |
| Protein | 7.59g | 58% | |
| Vitamin C | 8.6mg | 55% | |
| Iron | 0.5mg | 11% | |
| Calcium | 32.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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