The fresh lemon juice in the salad cuts right through the crispy chicken giving you an incredibly fresh chicken entree.

Difficulty: Medium


1. Combine the eggs, spices and parmigiano and mix well
2. Dredge the chicken breasts in the flour so they are evenly coated
3. Dip them into the egg mixture and then into the breadcrumbs
4. Completely coat the chicken breasts with the breadcrumbs and set asid

1. Heat a nonstick 12-inch pan with 1 cup of olive oil and the butter
2. Once hot, sauté the chicken breasts for 3-4 minutes until golden brown, flip and repeat until cooked all the way through
3. Place the chicken breasts on a platter
4. In a bowl, combine the arugula, red onion, cherry tomatoes, lemon juice and remaining olive oil. Mix well and check for seasoning
5. Place the salad on top of the chicken breasts and serve