# Ingredient List:
→ Chicken Cutlets
01 - 4 thin chicken breast cutlets, approximately 1.1 pounds total
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 3 tablespoons olive oil for frying
→ Bowl Assembly
10 - 2 cups cooked white or brown rice, warm
11 - 2 cups fresh arugula
12 - 1 large lemon, cut into wedges
→ Optional Garnishes
13 - Extra grated Parmesan cheese
14 - Freshly ground black pepper
15 - Chopped fresh parsley
# Directions:
01 - Cook rice according to package directions and maintain at warm temperature until ready to serve.
02 - Arrange three shallow bowls in sequence: combine flour, salt, pepper, and garlic powder in the first bowl; place beaten eggs in the second bowl; mix panko breadcrumbs and Parmesan cheese in the third bowl.
03 - Working with one cutlet at a time, dredge in seasoned flour to coat completely, shake off excess, dip into beaten egg ensuring full coverage, then coat thoroughly with panko-Parmesan mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium heat until shimmering. Carefully place breaded cutlets into hot oil and fry for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
05 - Allow fried cutlets to cool slightly, then slice into strips using a sharp knife on a clean cutting board.
06 - Divide warm rice evenly among four serving bowls. Layer fresh arugula over rice and arrange sliced chicken strips on top. Squeeze fresh lemon juice over each bowl.
07 - Top each bowl with additional grated Parmesan cheese, freshly ground black pepper, and chopped parsley if desired. Serve immediately.
