Ingredients
>
2 cups gluten-free panko bread crumbs
>
4 large eggs
>
4 chicken breast cutlets
>
cooking spray
>
1 (5 oz) bag baby arugula
>
1 lemon
Steps
1
Preheat oven to 450°F. Set the panko in a large shallow bowl with salt, and pepper. Mix to combine. In a separate bowl, beat the eggs. On the countertop, place chicken breasts between layers of plastic wrap and pound with a mallet or rolling pin, until breasts are about ¼-inch thick.
2
Dip each chicken breast first in the egg mixture, then the panko, patting well so that the crumbs adhere. Spray a baking sheet liberally with cooking spray, arrange breaded cutlets on top, and then spray tops of cutlets liberally with cooking spray. Bake chicken for 15 min., flipping once, until done.
3
Divide arugula among 4 plates, and cut the lemon into wedges. Top arugula bed with schnitzels, garnish with lemon wedges, and serve.
