Crispy Parmesan Chicken Strips with Zesty Arugula Salad
Savor the crunch of these Crispy Parmesan Chicken Strips paired with a vibrant Zesty Arugula Salad. This recipe gives you the comfort of fried chicken without the deep frying, resulting in lighter, yet flavorful strips coated in panko breadcrumbs and Parmesan cheese. The arugula salad, dressed in a simple lemon vinaigrette, adds a refreshing contrast that complements the rich chicken. Perfect for a quick weeknight dinner or a delightful gathering with friends, this dish is sure to impress!
2
Servings
320
Calories
13
Ingredients
Ingredients
boneless skinless chicken breasts
2 large (cut on the bias lengthwise in 3/4 inch strips)
kosher salt
to taste
freshly ground black pepper
to taste
panko breadcrumbs
1 1/4 cups
finely grated parmesan cheese
1/3 cup
cayenne pepper
1/2 teaspoon
fresh thyme leaves
1 tablespoon (roughly chopped (from about 8 sprigs thyme))
all-purpose flour
3/4 cup
milk
1 cup
olive oil
4 tablespoons, divided (plus additional as necessary)
baby arugula
1 cup, packed
lemon juice
1 tablespoon
lemon wedges
for serving
Instructions
1
Preheat your oven to 450°F (232°C).
2
Season the chicken strips lightly with kosher salt and freshly ground black pepper.
3
On a large plate, combine the panko breadcrumbs, grated Parmesan cheese, cayenne pepper, and chopped thyme. Season this mixture with additional salt and pepper to taste.
4
On another plate, spread out the all-purpose flour.
5
Pour the milk into a shallow dish.
6
To bread the chicken strips, first coat them in the flour, then dip them into the milk, and finally roll them in the panko mixture, ensuring each strip is evenly covered on all sides.
7
Heat a large, ovenproof skillet over high heat and add 3 tablespoons of olive oil, swirling to distribute it evenly across the bottom.
8
Carefully add the breaded chicken strips to the skillet, working in batches if necessary to avoid overcrowding. Cook them for about 1 minute on each side, until they are golden and crispy. As each batch finishes, transfer it to a plate and replenish the oil in the skillet as needed.
9
Once all strips are cooked, return them to the skillet and transfer the skillet to the preheated oven. Bake for an additional 6 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
10
While the chicken is baking, prepare the arugula salad. In a bowl, toss the baby arugula with the remaining tablespoon of olive oil and the lemon juice. Season with salt and pepper to taste.
11
To serve, divide the crispy chicken strips between two plates and top each with the zesty arugula salad. Garnish with lemon wedges for an extra burst of flavor.
Nutrition Information
14.5g
Fat
25g
Carbs
26g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Crispy Parmesan Chicken Strips with Zesty Arugula Salad.
How many servings does this recipe make?
This recipe makes 2 servings.
What is the calorie count per serving?
Each serving contains 320 calories.
What temperature should the oven be preheated to?
The oven should be preheated to 450 degrees Fahrenheit (232 degrees Celsius).
What type of chicken is used in this dish?
The recipe uses 2 large boneless skinless chicken breasts.
How should the chicken be cut?
The chicken breasts should be cut on the bias lengthwise into 3/4 inch strips.
What are the main components of the breading?
The breading consists of panko breadcrumbs, grated Parmesan cheese, cayenne pepper, and chopped fresh thyme.
What is the first step in breading the chicken?
The first step is to coat the chicken strips in all-purpose flour.
What liquid is used to dip the chicken?
The chicken strips are dipped into 1 cup of milk.
How do you ensure the breading sticks to the chicken?
First coat the strips in flour, then dip them in milk, and finally roll them in the panko and Parmesan mixture.
How much olive oil is required for cooking?
The recipe uses 4 tablespoons of olive oil in total, divided between the skillet and the salad.
What type of skillet should be used?
A large, ovenproof skillet is recommended for this recipe.
How long should you sear the chicken on the stove?
Cook the chicken strips for about 1 minute on each side until they are golden and crispy.
How long does the chicken bake in the oven?
The chicken should bake for approximately 6 minutes after being seared.
What is the safe internal temperature for the chicken?
The chicken should reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
What kind of greens are used for the salad?
The recipe uses 1 cup of packed baby arugula.
How is the arugula salad dressed?
The arugula is tossed with 1 tablespoon of olive oil and 1 tablespoon of lemon juice.
How is the dish garnished?
The dish is garnished with lemon wedges for an extra burst of flavor.
What is the total fat content per serving?
Each serving contains 14.5g of fat.
How many grams of protein are in each serving?
Each serving provides 26g of protein.
What is the carbohydrate count per serving?
There are 25g of carbohydrates per serving.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal and is suitable for weeknight dinners.
What kind of salt is used for seasoning?
The recipe specifies using kosher salt.
What type of breadcrumbs provides the crunch?
Panko breadcrumbs are used to provide the signature crispy texture.
Does the recipe include any spicy ingredients?
Yes, it includes 1/2 teaspoon of cayenne pepper in the breading mixture.
What herb is added to the parmesan mixture?
1 tablespoon of roughly chopped fresh thyme leaves is included.
Is the chicken deep-fried?
No, it is pan-seared and then oven-baked for a lighter result.
How much flour is needed?
The recipe calls for 3/4 cup of all-purpose flour.
How much parmesan cheese is used?
The recipe uses 1/3 cup of finely grated parmesan cheese.
What category of food does this recipe belong to?
It is categorized as comfort food and parmesan chicken.