# What You'll Need:
→ Chicken Cutlets
01 - 4 thin chicken breast cutlets, approximately 1 lb 2 oz 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 Assembly
10 - 2 cups cooked white or brown rice, warmed
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
# Directions:
01 - Cook rice according to package directions and maintain at serving temperature until assembly.
02 - Arrange three shallow bowls in sequence: first bowl with flour combined with salt, pepper, and garlic powder; second bowl with whisked eggs; third bowl with panko breadcrumbs mixed with grated Parmesan cheese.
03 - Working with one cutlet at a time, dredge thoroughly in seasoned flour, shake off excess, submerge in beaten egg, then coat completely with panko-Parmesan mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium heat until shimmering. Fry breaded cutlets 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towel-lined plate to drain excess oil.
05 - Allow fried cutlets to cool slightly, then slice each into strips using a sharp knife on a cutting board.
06 - Divide warm rice evenly among serving bowls, distribute fresh arugula over rice layer, and arrange sliced chicken strips on top. Squeeze fresh lemon juice over each bowl to taste.
07 - Top each bowl with additional grated Parmesan cheese, freshly ground black pepper, and chopped parsley if desired. Serve immediately.
