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Chicken Schnitzel and Arugula Salad with Lemon Zest


The subtle taste of lemon zest adds great flavor to this classic dish. The lemon vinaigrette for the arugula salad complements the taste perfectly.


Prepare the Chicken Schnitzel with Lemon Zest

1. Preheat oven to 350 degrees Fahrenheit. Grease pan with one tablespoon oil.
2. Beat egg in a small bowl and set aside. Combine panko, lemon zest, garlic powder, salt and parsley in a medium bowl.
3. Dip chicken cutlets into beaten egg, then press into panko to coat.
4. Place into oiled pan and drizzle with remaining one and a half tablespoons avocado oil.
5. Cook for 15 to 20 minutes on each side, depending on thickness, or until well done and golden.

Prepare the Arugula Salad with Lemon Vinaigrette

1. Blend lemon juice, oil, honey, mustard, garlic powder, salt and pepper. Toss arugula with dressing a few minutes before serving to allow arugula to incorporate the flavor.
2. Serve in a large bowl or plated alongside schnitzel. Garnish with lemon wedges.


Prop Styling by Rachel Haberman

Photography by Heather Winters