This was such a comforting meal with the crispy chicken, creamy mashed potatoes and arugula with a tangy dressing. The fried egg with its runny yolk was delicious with the chicken. There's nothing complicated about this recipe but it's so, so good.
Crispy Baked Chicken with Egg and Arugula Salad
As seen on Prevention RD
1 egg + 1 tablespoon water
1/2 cup panko
1/2 cup breadcrumbs
2 tablespoons grated Parmesan
1/4 teaspoon pepper and salt
1/4 teaspoon garlic powder
1 lb chicken, each breast cut in half lengthwise
vegetable or canola oil
4 eggs
Arugula Salad:
8 oz fresh arugula
1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
1/4 teaspoon each salt and freshly ground black pepper
In one of two shallow bowls, whisk together the egg and 1 tablespoon water. In the second bowl, combine the panko, breadcrumbs, Parmesan, salt, pepper, and garlic powder.
Heat vegetable oil in a medium skillet (enough to shallow-fry the chicken). Working one at a time, dredge the chicken in the egg mixture and then in the breadcrumb mixture, coating both sides completely. Fry in batches until golden and crispy, about 5 minutes per side; remove to a paper-towel-lined plate.
Meanwhile, prepare the arugula salad. Whisk together the shallot, Dijon, vinegar, olive oil, sugar, honey, salt and pepper. Drizzle the dressing over the arugula and toss to combine.
In a small skillet, cook the eggs to your liking – over easy, medium, or hard.
To assemble, plate each chicken breast and top with 1 egg and 1/4 of the salad mixture. Serve immediately.
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