# What Goes In:
→ 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 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 3 tbsp 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
14 - Freshly ground black pepper
15 - Chopped parsley
# How to Make It:
01 - Cook rice according to package instructions and keep warm.
02 - Arrange three shallow bowls: first with flour, salt, pepper, and garlic powder mixed together; second with beaten eggs; third with panko and Parmesan combined.
03 - Dredge each cutlet in seasoned flour, shaking off excess. Dip into egg wash, allowing excess to drip off. Press firmly into panko-Parmesan mixture to coat evenly on both sides.
04 - Heat olive oil in large skillet over medium heat. Fry cutlets for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - Let cutlets rest briefly, then slice into strips.
06 - Divide warm rice among serving bowls. Top with fresh arugula and arrange sliced chicken over greens. Squeeze lemon wedges over each bowl.
07 - Sprinkle with extra Parmesan, black pepper, and parsley if desired.
