Ingredients:
For the Garnish:
- 2 cups arugula
- 1 cup ripe tomatoes, diced
- 1⁄2 red onion, diced
- 3 tbsp. extra-virgin olive oil
- salt & freshly ground black pepper
- 4 skinless, boneless chicken breasts
- 1⁄2 cup Parmesan
- 1 cup unseasoned breadcrumbs
- grated rind from 1 lemon
- 2 eggs, lightly beaten
- salt & freshly ground black pepper
- 2 tbsp. olive oil
- 3 tbsp. Unsalted butter
- 4 tbsp. flat-leaf Italian parsley, finely chopped
- juice of 1 lemon
For the Garnish:
Combine the arugula, tomatoes, and onion in a bowl. Add the olive oil, season with salt and pepper, and toss to combine.
For the Chicken:
Pour the Parmesan, breadcrumbs, and lemon rind into a shallow-sided dish and season with salt and pepper. Pour the eggs into another shallow-sided dish and season them with salt and pepper as well.
Dip the chicken breasts into the egg mixture, then into the breadcrumb mixture. Shake off any excess and reserve on a plate.
Heat a large sauté pan over medium-high heat, then add the olive oil. Add the chicken breasts and sauté until cooked through and golden brown (2–3 minutes per side). Add the butter to the sauté pan, and stir with a wooden spoon to loosen any caramelized bits of chicken that may have stuck to the bottom of the pan. Remove from the heat, and stir in the chopped parsley.
Arrange the chicken breasts on a platter, spoon the pan sauce over all, then drizzle with the lemon juice. Garnish each serving with the arugula, tomato, red onion mixture.
Gianluca Paris is the Executive Chef and owner of Luca’s Mediterranean Café, a fine dining restaurant, The Market at Luca’s, offering light bistro style fare and gourmet take out and Luca's Culinary Journey Catering in Keene, New Hampshire, where he lives with his wife Lindy and his two children. He is the recipient of many accolades, including “Excellence in Dining” and “Best Service/Wait staff” every year since 2002 from Market Surveys of America, along with “Best Mediterranean Restaurant,” “Best Fine Dining Restaurant,” “Best Caterer in New Hampshire,” and, for four years, “Best Restaurant in the Monadnock Region” from New Hampshire Magazine.