Dried plain breadcrumbs
¼ cup(s), minced
Grated Pecorino Romano cheese
Uncooked boneless skinless chicken breast(s)
1 pound(s), 4 ( 1/4-pound) cutlets
Fresh lemon juice
Uncooked red onion(s)
1 cup(s), sliced, thinly sliced
1 cup(s), halved
Uncooked fennel bulb(s)
½ medium, very thinly sliced
1 medium, cut into 4 wedges
Place flour in small shallow bowl.
Whisk together egg whites and egg in another small shallow bowl.
Stir together bread crumbs, parsley, and cheese in third small shallow bowl.
Sprinkle chicken all over with 1 teaspoon salt and ½ teaspoon pepper.
Dip chicken, one piece at a time, into flour, then into egg mixture, shaking off excess. Dip chicken into bread-crumb mixture, pressing so it adheres.
Spray large skillet with nonstick spray and set over medium heat.
Add ½ tablespoon butter and heat until melted. Add half of chicken and cook, turning once, until golden brown and cooked through, about 7 minutes. Transfer to plate and keep warm. Repeat with remaining butter and chicken.
Meanwhile, whisk together lemon juice, oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in large bowl.
Just before serving, add arugula, onion, tomatoes, and fennel to lemon-juice mixture and toss to coat.
Divide chicken evenly among 4 plates and top evenly with salad. Serve with lemon wedges.
Per serving (1 chicken cutlet and 2 cups salad)