# What you'll need:
→ Chicken Cutlets
01 - 4 thin chicken breast cutlets, approximately 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
→ Bowl Components
10 - 2 cups cooked white or brown rice, warm
11 - 2 cups fresh arugula
12 - 1 large lemon cut into wedges
→ Optional Garnish
13 - Extra grated Parmesan
14 - Freshly ground black pepper
15 - Chopped fresh parsley
# Method:
01 - Cook rice according to package directions and maintain at serving temperature in a covered pot.
02 - Arrange three shallow bowls in sequence: first with flour combined with salt, pepper, and garlic powder; second with beaten eggs; third with panko and Parmesan cheese mixture thoroughly combined.
03 - Coat each chicken cutlet completely in seasoned flour, shake off excess, dip thoroughly in beaten egg, then press firmly into panko-Parmesan mixture ensuring full coverage on both sides.
04 - Heat olive oil in a large skillet over medium heat until shimmering. Fry each breaded cutlet 3 to 4 minutes per side until deep golden brown and internal temperature reaches 165°F. Transfer to paper towels for drainage.
05 - Once cooled slightly, slice cooked chicken cutlets into uniform strips using a sharp knife on a clean cutting board.
06 - Divide warm rice evenly among serving bowls, layer fresh arugula over rice, and arrange sliced chicken strips on top. Squeeze fresh lemon juice generously over each bowl.
07 - Top each bowl with additional grated Parmesan, freshly ground black pepper, and chopped parsley if desired. Serve immediately while chicken remains warm.
