crispy chicken with arugula salad

Topping the fried chicken with a lemony arugula salad may seem odd, but the salad functions kind of like a sauce, adding a second layer of flavors to the chicken. You can also make this with pork chops. You want to pound the thick part of the chicken breast until it's the same thickness as the thinner end, so the chicken cooks evenly.

serves 2

2 boneless skinles chicken breasts, thick end pounded to thinness of thinner end
1 cup dried breadcrumbs
1 tbsp montreal steak seasoning
1 tsp red pepper flakes
2 cups arugula, washed and dried
handful grape or cherry tomatoes, quartered
1/2 cup shredded parmesan cheese
1/2 cup canola or vegetable oil
1 tbsp lemon juice
1 tbsp extra virgin olive oil
salt and pepper

Heat canola or vegetable oil over medium-high heat in a large frying pan. Toss breadcrumbs with steak seasoning and red pepper and spread onto a plate. Press each chicken breast into the breadcrumb mixture on both sides to coat. When oil is hot, add chicken breasts to pan. Fry for approximately 5 minutes or until first side is golden brown (you may need to adjust heat so that coating does not burn, depending on your stove). Turn and cook another 4 minutes on second side, or until golden brown. Remove from pan and place on paper towels. Allow to rest for 10 minutes.

While chicken fries, toss arugula, tomatoes, parmesan, lemon juice, and olive oil in a mixing bowl. Season with salt and pepper to taste. Place chicken on plates and top with 1/2 of salad each. Serve immediately.