CopyCat Carrabba’s Italian Grill Parmesan Crusted Chicken Arugula

Ingredients

2 boneless skinless chicken breasts,
½ cup grated Parmesan cheese ,
½ cup Panko breadcrumbs
2 large eggs
½ teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
4 cups fresh arugula
1 cup cherry tomatoes, halved
1 tablespoon fresh lemon juice
2 tablespoons olive oil,
2 tablespoons shaved Parmesan,

Directions

Pound 2 boneless skinless chicken breasts to about ½-inch thickness.

Season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

In one bowl, beat 2 large eggs.

In another bowl, mix ½ cup grated Parmesan cheese with ½ cup panko breadcrumbs.

Dip each chicken breast in the egg mixture, then coat evenly in the Parmesan-Panko mixture. Press lightly to help the coating stick.

Preheat your air fryer to 375°F.

Spray the basket with olive oil spray.

Place chicken in a single layer (cook in batches if needed).

Air fry for 10–12 minutes, flipping halfway, until golden brown and internal temp reaches 165°F.

In a bowl, toss 4 cups fresh arugula and 1 cup cherry tomatoes with 1 tablespoon fresh lemon juice and 2 tablespoons olive oil

Season with a pinch of salt and pepper to taste.

Place the crispy chicken on a plate.

Garnish with 2 tablespoons shaved Parmesan