Carrabba's Italian Grill Parmesan Crusted Chicken Arugula Recipe

Carrabba's Italian Grill Parmesan Crusted Chicken Arugula features a succulent chicken breast coated with Parmesan breadcrumbs, topped with fresh arugula, cherry tomatoes, and shaved Parmesan, drizzled with a lemon vinaigrette. Make this Straight-From-the-Restaurant Carrabba's Italian Grill Parmesan Crusted Chicken Arugula Recipe at home and your Parmesan Crusted Chicken Arugula will taste just like Carrabba's Italian Grill.

Prep Time25

Active Time20

Total Time45

Course: Dinner, Lunch, Main Course

Cuisine: Italian

Keyword: Carrabba's, Carrabba's Italian Grill, Cheese, Chicken Recipe, Fried

Yield: 4 Servings

Ingredients

Parmesan Panko

2 cups plain Panko
1/2 cup freshly grated Romano Cheese
1/2 cup freshly grated Parmesan Cheese
1 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper

Parmesan Crusted Chicken Arugula

4 boneless, skinless Chicken Breast halves 7 to 8 ounces each
1 teaspoon Kosher Salt
1/2 teaspoon freshly ground Black Pepper
3 large Eggs beaten
6 tablespoons Olive Oil divided
4 cups Baby Arugula
1 cup halved Grape Tomatoes
2 tablespoons freshly squeezed Lemon Juice
Salt and freshly ground Black Pepper to taste
1 wedge of Parmesan Cheese about 6 ounces, for shaving cheese curls
2 Lemons cut in halves crosswise

Instructions

Preheat oven to 200°F.
Line a rimmed baking sheet with paper towels. Place a second baking sheet nearby.

Parmesan Panko

To a wide, shallow bowl, add all Parmesan Panko ingredients, panko, Romano cheese, 1/2 cup freshly grated Parmesan cheese, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Mix well until combined.

Parmesan Crusted Chicken Arugula

Using a flat meat pounder, lightly pound each chicken breast half to an even thickness of about 1/2 inch. Cut each in 1/2 crosswise to make a total of 8 chicken breast pieces.
Season with 1 teaspoon Kosher salt and 1/2 teaspoon freshly ground black pepper.
Add eggs to another wide, shallow bowl. Beat well.
Dip a chicken breast in eggs.
Remove, allowing excess to drip off, and place in panko mixture. Turn and pat to adhere breading to chicken.
Place on a platter.
Repeat with all remaining chicken breasts.
Line a baking sheet with paper towels.
Pour 3 tablespoons oil into a medium skillet. Place over medium heat.
When oil is hot and shimmering, carefully add 4 chicken breasts. Cook until golden brown, turning after 3 minutes and adjusting the heat as needed so the chicken cooks steadily without over-browning, about 7 minutes total.
Remove to a paper towel-covered plate to drain.
Move cooked breasts to the second baking sheet place in preheated oven to keep warm while frying the remaining chicken.
Add remaining 3 tablespoons of oil and fry remaining chicken.
In a medium bowl, add arugula, tomatoes and lemon juice. Toss together. Season with salt and pepper, to taste.
Place 2 chicken pieces on each plate.
Top each with equal amounts of prepared salad.
Using a swivel vegetable peeler, shave as many Parmesan curls as you like on top.
Add lemon halves and serve immediately, hot.