Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch.
Whisk eggs in medium bowl to blend.
Mix panko, 2 Tbs. parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat.
Dredge in breadcrumb mixture, coating completely.
Heat 3 Tbs. oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side.
Transfer chicken to plates; sprinkle with lemon juice.
Toss arugula with remaining 1 Tbs. oil in medium bowl to coat; sprinkle with salt and pepper.
Mound salad atop chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (750g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 354 (38%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||52 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 1119.8mg||345 %|
|Sodium 2920.1mg||101 %|
|Potassium 1611.9mg||42 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 6.3g|
|Protein 134.8g||193 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 944
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.