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Meat
Medium
50 Minutes
Diets 
The subtle taste of lemon zest adds great flavor to this classic dish. The lemon vinaigrette for the arugula salad complements the taste perfectly.
2 and 1/2 tablespoons avocado oil, divided
1 egg
1 cup plain panko crumbs, such as Gefen Panko Crumbs
zest of 1 lemon
1/4 teaspoon Gefen Garlic Powder
1/4 teaspoon salt
2 tablespoons Italian parsley, minced (optional)
2 chicken cutlets, thinly sliced
1/4 cup lemon juice
1/2 cup Gefen Olive Oil
3 teaspoons Manischewitz Honey
1 teaspoon Dijon mustard
1/4 teaspoon Gefen Garlic Powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 container arugula
lemon wedges, for garnish
Preheat oven to 350 degrees Fahrenheit. Grease pan with one tablespoon oil.
Beat egg in a small bowl and set aside. Combine panko, lemon zest, garlic powder, salt and parsley in a medium bowl.
Dip chicken cutlets into beaten egg, then press into panko to coat.
Place into oiled pan and drizzle with remaining one and a half tablespoons avocado oil.
Cook for 15 to 20 minutes on each side, depending on thickness, or until well done and golden.
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.
Serve in a large bowl or plated alongside schnitzel. Garnish with lemon wedges.
Prop Styling by Rachel Haberman Photography by Heather Winters
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Made this and it was delicious! It was a huge hit with my family and friends.