# What You Need:
→ For the Chicken Cutlets
01 - 4 thin chicken breast cutlets (about 1.1 lbs 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
→ For the Bowl
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
14 - Freshly ground black pepper
15 - Chopped parsley
# Directions:
01 - Cook rice according to package instructions and keep warm until ready to assemble bowls.
02 - Arrange three shallow bowls: first with flour mixed with salt, pepper, and garlic powder; second with beaten eggs; third with panko combined with grated Parmesan.
03 - Dredge each chicken cutlet in seasoned flour, shaking off excess. Dip into egg wash, allowing excess to drip off. Press firmly into panko-Parmesan mixture to coat evenly on both sides.
04 - Heat olive oil in large skillet over medium heat. Fry cutlets for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towel-lined plate to drain.
05 - Rest cutlets for 2 minutes, then slice crosswise into strips approximately 1/2 inch wide.
06 - Divide warm rice among four serving bowls. Arrange fresh arugula over rice and top with sliced chicken cutlets.
07 - Squeeze fresh lemon wedges over each bowl. Garnish with additional Parmesan, black pepper, and parsley if desired. Serve immediately.
