# What You Need:
→ For the Chicken Cutlets
01 - 4 thin chicken breast cutlets (about 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
→ For the Bowl
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 parsley
# Directions:
01 - Cook rice according to package instructions and keep warm until ready to assemble.
02 - Arrange three shallow bowls: first with flour mixed with salt, pepper, and garlic powder; second with beaten eggs; third with panko combined with grated Parmesan.
03 - Dredge each chicken cutlet in the seasoned flour, shaking off excess. Dip into beaten eggs, then press firmly into panko-Parmesan mixture to coat evenly on both sides.
04 - Heat olive oil in a large skillet over medium heat. Fry cutlets for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to paper towels to drain excess oil.
05 - Rest cooked cutlets for 2 minutes, then slice into strips across the grain for easy eating.
06 - Divide warm rice among four bowls. Top with fresh arugula and arrange sliced chicken cutlets over the greens. Serve with lemon wedges on the side.
07 - Squeeze fresh lemon juice over each bowl just before serving. Garnish with additional Parmesan, freshly ground black pepper, and chopped parsley if desired.
