Chicken fillet in a frying pan in batter

Ingredients:

• 1 cup flour
• 2 very large eggs
• 1.5 tbsp. spiced breadcrumbs
• 0.5 tbsp. freshly grated parmesan
• 1 teaspoon lemon zest
• 1 teaspoon chopped fresh thyme leaves
• 6 boneless, skinless chicken breasts
• Unsalted butter
• High-quality olive oil
• 150 g of arugula
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 110 gr. parmesan (piece)

Preparation:

1. On a plate, combine flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. In another shallow bowl, beat the eggs with 1 tablespoon water. In a third bowl, combine the breadcrumbs, 1/2 cup grated Parmesan, lemon zest, and thyme and set aside.
2. Pound the chicken breasts between two sheets of parchment paper until they are 0.5 cm thick. You can use either a meat mallet or a rolling pin.
3. Dredge the chicken breasts in the flour mixture, then dip them in the egg mixture and then coat them in the breadcrumb mixture, pressing gently to ensure they adhere.
4. In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil and fry 2–3 chicken breasts at a time over medium-low heat for 2–3 minutes per side, until cooked through. Add more butter and fry the remaining chicken breasts.
5. Place the arugula in a large bowl. In a glass bowl, combine 1/4 cup lemon juice, 0.5 cup olive oil, 0.5 teaspoon salt, and 1/4 teaspoon black pepper. Pour enough of the dressing over the arugula to moisten it. Toss thoroughly.
6. Place a small amount of arugula on top of each hot chicken cutlet. Using a very sharp knife or vegetable peeler, shave some Parmesan cheese over the arugula.