# What You’ll Need:
→ Chicken Cutlets
01 - 4 thin chicken breast cutlets, approximately 1.1 lbs total
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 3 tablespoons olive oil for frying
→ Bowl Assembly
10 - 2 cups cooked white or brown rice, warm
11 - 2 cups fresh arugula
12 - 1 large lemon, cut into wedges
→ Optional Garnishes
13 - Extra grated Parmesan cheese
14 - Freshly ground black pepper
15 - Chopped fresh parsley
# How To Make It:
01 - Cook rice according to package directions and maintain at serving temperature until ready to assemble bowls.
02 - Arrange three shallow bowls in sequence: first bowl with flour blended with salt, pepper, and garlic powder; second bowl with beaten eggs; third bowl with combined panko breadcrumbs and grated Parmesan cheese.
03 - Working with one cutlet at a time, coat thoroughly in seasoned flour mixture, shake off excess, dip into beaten egg to coat completely, then press firmly into panko-Parmesan mixture ensuring complete coverage on both sides.
04 - Heat olive oil in large skillet over medium heat until shimmering. Carefully place breaded cutlets in hot oil and fry 3 to 4 minutes per side until exterior achieves deep golden color and internal temperature reaches 165°F. Transfer to paper towel-lined plate to drain excess oil.
05 - Allow cooked cutlets to rest for 2 minutes, then slice into 1/2-inch strips using sharp knife on cutting board.
06 - Distribute warm rice evenly among four serving bowls, creating even base layer. Arrange fresh arugula over rice, top with sliced chicken cutlet strips in organized pattern.
07 - Squeeze fresh lemon juice over each bowl to brighten flavors. Top with additional grated Parmesan, freshly ground black pepper, and chopped parsley if desired. Serve immediately while chicken remains warm and crispy.
