# What You’ll Need:
→ 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 Components
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
# Steps:
01 - Cook rice according to package instructions and maintain at warm temperature until service.
02 - Arrange three shallow bowls in sequence: first bowl with combined flour, salt, pepper, and garlic powder; second bowl with beaten eggs; third bowl with mixed panko breadcrumbs and Parmesan cheese.
03 - Coat each chicken cutlet thoroughly in seasoned flour, shake off excess, dip completely in beaten egg, then press firmly into panko-Parmesan mixture ensuring full coverage on both sides.
04 - Heat olive oil in large skillet over medium heat. Fry each breaded cutlet 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels for excess oil removal.
05 - Allow cooked cutlets to cool slightly, then slice into uniform strips using sharp knife.
06 - Divide warm rice evenly among serving bowls, layer fresh arugula over rice, arrange sliced chicken strips on top, and squeeze fresh lemon juice generously over each bowl.
07 - Top each bowl with additional grated Parmesan cheese, freshly ground black pepper, and chopped parsley if desired. Serve immediately while chicken and rice remain warm.
