Best 2 Chicken Schnitzel With Arugula And Tomato Salad Cooking For Recipes

Welcome to the realm of culinary exploration, where we embark on a journey to discover the best recipe for chicken schnitzel accompanied by a refreshing arugula and tomato salad. This delectable dish tantalizes the taste buds with its crispy coating, juicy interior, and a burst of flavors from the vibrant salad. Get ready to immerse yourself in a symphony of textures, aromas, and tastes as we navigate through the world of chicken schnitzel and its perfect pairing with arugula and tomato salad.

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CHICKEN SCHNITZEL WITH ARUGULA AND TOMATO SALAD (COOKING FOR 2)

Chicken Schnitzel with Arugula and Tomato Salad (Cooking for 2) image

Quick, easy and restaurant-worthy, the combination of crispy pan-fried chicken and fresh arugula and tomato salad might just be the perfect meal for two.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 2

Number Of Ingredients 11

Ingredients

2 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
2 eggs
2/3 cup Progresso™ plain panko crispy bread crumbs
3 tablespoons olive oil
1 teaspoon lemon juice
2 cups packed baby arugula leaves (about 2 oz)
1/2 cup cherry tomatoes, halved
Lemon wedges

Steps:

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of chicken with flour mixture. Beat eggs in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip chicken into beaten eggs; turn to coat. Dredge in bread crumbs, coating completely.
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook 6 to 8 minutes, turning once, to at least 165°F. Transfer chicken to serving plates.
Meanwhile, in small bowl, stir remaining oil and the lemon juice. In medium bowl, toss arugula and tomatoes with oil mixture.
Serve salad with chicken and lemon wedges on the side.

Nutrition Facts : Calories 660, Carbohydrate 42 g, Cholesterol 290 mg, Fat 2 1/2, Fiber 1 g, Protein 48 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 2 g, TransFat 0 g

COOKING FOR TWO: CHICKEN SCHNITZEL WITH ARUGULA AND TOMATO SALAD

Cooking for Two: Chicken Schnitzel with Arugula and Tomato Salad image

Number Of Ingredients 11

Ingredients

2 Chicken Beasts
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 cup Flour
3 tablespoons Olive Oil
2 Eggs
2/3 cup Bread Crumbs
1 teaspoon Lemon Juice
2 cups Arugula Leaves
1/2 cup Cherry Tomatoes
1 Lemon [cut in wedges]

Steps:

1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
2. In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of chicken with flour mixture. Beat eggs in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip chicken into beaten eggs; turn to coat. Dredge in bread crumbs, coating completely.
3. In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of chicken with flour mixture. Beat eggs in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip chicken into beaten eggs; turn to coat. Dredge in bread crumbs, coating completely.
4. Meanwhile, in small bowl, stir remaining oil and the lemon juice. In medium bowl, toss arugula and tomatoes with oil mixture. 5
5. Serve salad with chicken and lemon wedges on the side.

Tips:

Use a good quality, thick-cut chicken breast for the schnitzel. This will help to ensure that the chicken remains juicy and tender during cooking.
Make sure to pound the chicken breasts thin before breading and frying. This will help them to cook evenly and quickly.
Use a light touch when breading the chicken. Too much breading will make the schnitzel tough.
Fry the schnitzel in a hot pan over medium-high heat. This will help to create a crispy crust.
Do not overcrowd the pan when frying the schnitzel. This will cause the chicken to steam instead of fry.
Serve the schnitzel immediately with the arugula and tomato salad. This will help to ensure that the chicken remains crispy.

Conclusion:

Chicken schnitzel with arugula and tomato salad is a delicious and easy-to-make meal. The schnitzel is crispy and juicy, while the salad is light and refreshing. This dish is perfect for a quick and healthy weeknight meal.