# What You'll Need:
→ Chicken Cutlets
01 - 4 thin chicken breast cutlets, approximately 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
→ 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
14 - Freshly ground black pepper
15 - Chopped parsley
# How To Make It:
01 - Cook rice according to package directions and maintain at serving temperature throughout preparation.
02 - Arrange three shallow bowls in sequence: first bowl combines flour, salt, pepper, and garlic powder; second bowl contains beaten eggs; third bowl holds panko and Parmesan mixture.
03 - Working with one cutlet at a time, coat thoroughly in seasoned flour, shake off excess, dip into beaten egg, then press firmly into panko-Parmesan coating until evenly covered.
04 - Heat olive oil in large skillet over medium heat until shimmering. Fry breaded cutlets 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels for oil drainage.
05 - Allow cutlets to cool slightly, then slice into strips using a sharp knife on clean cutting board.
06 - Distribute warm rice evenly among serving bowls, layer fresh arugula on top, then arrange sliced chicken strips over greens. Squeeze fresh lemon juice over each portion.
07 - Add optional garnishes of additional Parmesan, freshly ground black pepper, and chopped parsley as desired before service.
