# What You 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 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
# How to Make It:
01 - Cook rice according to package directions and maintain at serving temperature until assembly.
02 - Arrange three separate shallow bowls with first bowl containing flour mixed with salt, pepper, and garlic powder; second bowl with beaten eggs; third bowl with panko and Parmesan cheese combined.
03 - Coat each cutlet thoroughly in seasoned flour, shake off excess, dip into beaten egg, then press firmly into panko-Parmesan mixture ensuring even coverage on both sides.
04 - Heat olive oil in large skillet over medium heat until shimmering. Fry each breaded cutlet 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain excess oil.
05 - Allow fried cutlets to cool slightly, then slice into strips using sharp knife on cutting board.
06 - Distribute warm rice evenly among serving bowls, layer fresh arugula over rice, and arrange sliced chicken strips on top. Squeeze fresh lemon juice over each bowl.
07 - Top each bowl with additional grated Parmesan, freshly ground black pepper, and chopped parsley as desired.
