Pan Fried Chicken with Arugula Salad

Ingredients:

Directions:

1. Slice the chicken in half, lengthwise, so it’s very thin. Place in a Ziploc bag. Add the buttermilk, seal the bag, and place in the fridge to marinate for 1 hour.
2. Create an assembly line using 3 shallow dishes to bread the chicken. In the 1st dish, combine the flour, 1 tsp salt, ½ tsp pepper, and garlic powder. In the 2nd dish, whisk the eggs with 2 Tbsp water. In the 3rd dish, combine the breadcrumbs, 1 tsp salt, and ½ tsp pepper. Place an empty plate on the end to put the breaded chicken.
3. Remove the chicken from the Ziploc bag, one piece at a time, and coat in the flour mixture, then the egg mixture, and finally the breadcrumb mixture. Set on the plate and repeat with the remaining chicken.
4. Add 3 Tbsp oil and 3 Tbsp butter to a large skillet and heat over medium-high heat. Add the chicken and cook on each side for 4-5 minutes or until the internal temperature reaches 165 degrees F.
5. While the chicken is cooking, make the dressing. Whisk together the lemon juice with ¼ cup oil. Add a pinch of salt and pepper. Set aside.
6. Place the chicken on plates. Add a heaping handful of arugula, top with shaved parmesan, and drizzle the dressing over the top. Enjoy!