Panko Parm-y Chicken Thighs with Arugula Salad

Instructions

1. 1

   Prep everything

   Marinate your shallots in a mix of vinegar, oil, salt, and red pepper flakes. Prep your egg wash by beating the egg with a bit of water, adding salt and pepper. Prep your flour drege by putting flour on a dinner plate. Prep your panko mix: mix panko, parmesan, and seasonings of choice. Place chicken between two sheets of saran wrap and pound thin, making all pieces even.

2. 2

   Dredge and bread the chicken

   Dredge the chicken in the flour, then the egg wash, then the panko. Press the panko in to the chicken to ensure it's evenly coated.

3. 3

   Pan fry the chicken

   Put a thin layer of a neutral oil in a pan, and fry the chicken until golden brown and cooked through in batches. Have a sheet pan with a wire cooling wrack ready nearby to put the finished chicken on.

4. 4

   Make the arugula salad topping

   Mix arugula with the shallot mixture (the marinade becomes the dressing for the salad)

5. 5

   Plate everything

   On a large plate, place the chicken down. Squeeze lemon juice all over, and flaky salt. Top with your arugula salad mixture, and garnish the plate with several lemon wedges.