# What You Need:
→ For the Chicken Cutlets
01 - 4 thin chicken breast cutlets (about 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 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 3 tbsp olive oil, for frying
→ For the Bowl
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
14 - Freshly ground black pepper
15 - Chopped parsley
# Directions:
01 - Cook rice according to package instructions and keep warm until ready to assemble bowls.
02 - Arrange three shallow bowls: first with flour mixed with salt, pepper, and garlic powder; second with beaten eggs; third with panko and Parmesan combined.
03 - Dredge each chicken cutlet in the seasoned flour, shaking off excess. Dip into egg mixture, then press firmly into panko-Parmesan mixture to coat evenly on both sides.
04 - Heat olive oil in a large skillet over medium heat. Fry cutlets for 3-4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
05 - Let cooked cutlets rest for 2 minutes, then slice into strips for easy bowl assembly.
06 - Divide warm rice among serving bowls. Top with fresh arugula and arrange sliced chicken cutlets over the greens. Serve with lemon wedges on the side.
07 - Squeeze fresh lemon juice over each bowl. Finish with additional grated Parmesan, freshly ground black pepper, and chopped parsley if desired.
