Parmesan Chicken with Arugula Salad and Tomato Vinaigrette

Ingredients

• 2 ounces lightly baby arugula packed
• 4 servings pepper black freshly ground
• 0.5  cucumber with a vegetable peeler into long ribbons peeled
• 2 large eggs 
• 1  garlic clove chopped
• 4 servings kosher salt 
• 2 tablespoons juice of lemon fresh
• 4 ounces artisan grain bread whole
• 0.5 cup olive oil divided
• 2 ounces parmesan cheese grated
• 4  chicken breasts boneless skinless
• 2 small tomatoes cut into pieces

Equipment

• food processor
• bowl
• frying pan
• whisk
• blender

Directions

1. Place bread in a food processor or blender, and pulse until fine crumbs form (about 1 1/2 cups). Stir in cheese, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
2. Transfer mixture to a shallow bowl.
3. Whisk eggs with 1 tablespoon water in a second shallow bowl.
4. Combine tomatoes, garlic, lemon juice, and 1/4 cup olive oil in food processor or blender; pulse until finely chopped. Season vinaigrette to taste with kosher salt and black pepper. Set aside.
5. Slice chicken breasts in half crosswise; pound to 1/4-inch thickness. Dip chicken into egg, allowing excess to drip off, and dredge in breadcrumb mixture.
6. Heat 2 tablespoons oil in a large nonstick skillet over medium heat; add 4 chicken breast halves, and cook 3 to 4 minutes on each side or until golden brown and cooked through. Repeat with remaining 2 tablespoons oil and remaining chicken.
7. Toss arugula and cucumber with reserved vinaigrette in a large bowl.
8. Serve immediately.