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Ingredients
  • subheading: For the chicken:
  • 16 ounces chicken breast cutlets (see note 1)
  • Salt and freshly ground black pepper
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 cup panko bread crumbs (see note 2)
  • ¼ cup Parmesan cheese grated (see note 3)
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon lemon zest from 1 lemon
  • 1 cup olive oil
  • subheading: For serving:
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice (from 1 lemon)
  • ⅛ teaspoon Dijon Mustard
  • Salt and freshly ground black pepper
  • 4 ounces baby arugula (4 cups)
  • 2 ounces Parmesan cheese shaved with a vegetable peeler (about ¼ cup)
  • Lemon wedges (from 2 lemons)
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