# What You'll Need:
→ Chicken Cutlets
01 - 4 thin chicken breast cutlets, approximately 1.1 lb 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 Components
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 Steps:
01 - Cook rice according to package instructions and maintain at serving temperature.
02 - Arrange three shallow bowls in sequence: first bowl with flour combined with salt, pepper, and garlic powder; second bowl with beaten eggs; third bowl with panko breadcrumbs mixed thoroughly with grated Parmesan cheese.
03 - Working with one cutlet at a time, coat thoroughly in seasoned flour, shake off excess, dip into beaten egg until fully coated, then press firmly into panko-Parmesan mixture until well adhered on both sides.
04 - Heat olive oil in a large skillet over medium heat until shimmering. Carefully place breaded cutlets in hot oil and fry for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
05 - Allow chicken cutlets to cool slightly, then slice into strips using a sharp knife on a clean cutting board.
06 - Divide warm rice equally among serving bowls. Layer fresh arugula over rice, then arrange sliced chicken strips on top. Squeeze fresh lemon juice generously over each bowl.
07 - Top with extra grated Parmesan cheese, freshly ground black pepper, and chopped parsley if desired. Serve immediately while chicken and rice are still warm.
