Stir panko, Parmesan, Italian seasoning and onion powder together in a shallow dish.
Whisk egg and lemon zest together in another shallow dish.
Sprinkle chicken cutlets with 1/4 teaspoon each salt and pepper.
Photo:Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Dip 1 cutlet in the egg mixture, coating both sides.
Transfer to the panko mixture, coating generously and pressing to adhere.
Repeat with the remaining cutlets.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Remove the hot baking sheet from the oven; coat with cooking spray.
Coat the dredged cutlets with cooking spray; place on the pan, sprayed-side down.
Coat the tops with more cooking spray.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Meanwhile, whisk oil, vinegar and the remaining 1/8 teaspoon each salt and pepper in a large bowl.
Add arugula and tomatoes; toss to coat.
Serve the chicken with the salad and lemon wedges.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
