Crispy Lemon Herb Chicken Schnitzel with Wilted Spinach & Arugula Salad

Ingredients

• 200g Raw chicken breast
• 150g Mature spinach
• 30g White bread
• 50g Egg white
• 80g Baby arugula, raw
• 15g All-purpose flour, enriched, unbleached

Method

1. 1Pound the 200g chicken breast between plastic wrap to approximately ¼ inch thickness using a meat mallet. Season generously with salt and freshly cracked black pepper on both sides.
2. 2Set up a breading station with three shallow bowls: the first with 15g all-purpose flour mixed with salt and pepper, the second with 50g beaten egg white, and the third with 30g of white bread (crushed into panko-like crumbs) mixed with salt, pepper, and dried Italian herbs if available.
3. 3Coat the flattened chicken breast evenly in the flour mixture, shaking off excess. Then dip into the egg white coating completely, allowing excess to drip off. Finally, press firmly into the breadcrumb mixture, coating both sides thoroughly.
4. 4Heat a non-stick skillet or lightly oiled pan over medium-high heat (375°F/190°C). Once hot, carefully place the breaded chicken schnitzel into the pan.
5. 5Cook for 5-6 minutes per side until golden brown and crispy, maintaining medium-high heat to achieve the crunch. The internal temperature should reach 165°F (74°C). Transfer to a plate lined with paper towels.
6. 6In the same pan (off heat), add the 150g fresh spinach in batches, stirring gently until wilted completely. Season with salt and pepper.
7. 7Place the wilted spinach as a bed on your plate, then top with the 80g fresh baby arugula for a fresh, peppery contrast.
8. 8Slice the schnitzel into 2-3 pieces and arrange over the greens. Squeeze fresh lemon juice (approximately 20g/1.3 tbsp) over the entire dish immediately before serving for brightness and flavor.
9. 9Serve immediately while the schnitzel is still crispy and the greens are warm.