# What You'll Need:
→ Chicken Cutlets
01 - 4 thin chicken breast cutlets (about 1.1 lbs total)
02 - 1 cup panko breadcrumbs (2.1 oz)
03 - 1/2 cup grated Parmesan cheese (1.8 oz)
04 - 1/2 cup all-purpose flour (2.1 oz)
05 - 2 large eggs
06 - 1 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 3 tbsp olive oil for frying
→ Bowl Components
10 - 2 cups cooked white or brown rice, warm (13.4 oz)
11 - 2 cups fresh arugula (1.8 oz)
12 - 1 large lemon, cut into wedges
→ Optional Garnishes
13 - Extra grated Parmesan
14 - Freshly ground black pepper
15 - Chopped parsley
# Steps to Follow:
01 - Prepare rice according to package instructions and keep warm.
02 - Arrange three shallow bowls: one with flour, salt, pepper, and garlic powder; one with beaten eggs; one with combined panko and Parmesan.
03 - Dredge each chicken cutlet in the seasoned flour, dip in egg, then coat with the panko and Parmesan mixture.
04 - Heat olive oil in a large skillet over medium heat. Fry cutlets 3–4 minutes per side until golden and cooked through. Drain on paper towels.
05 - Slice chicken cutlets into strips.
06 - Divide warm rice among bowls. Top with arugula and arrange sliced chicken over the top. Squeeze fresh lemon juice over each bowl.
07 - If desired, sprinkle extra Parmesan, freshly ground black pepper, and chopped parsley before serving.
