Chicken Parmesan Salad

Step 1

If you can’t find bocconcini, cut a larger ball of fresh mozzarella into 1/2-inch pieces.

Step 2

Beat egg in shallow dish. Combine panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper in second shallow dish. Pat cutlets dry with paper towelsand season with salt and pepper. Working with 1 cutlet at a time, dipcutlets in egg, then dredge in panko mixture, pressing to adhere. Heat 3tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering.Cook 2 cutlets until golden brown and crispy, about 2 minutes perside. Transfer to paper towel–lined plate. Repeat with remaining 3 tablespoonsoil and remaining 2 cutlets. Tent loosely with aluminum foil and letrest for 5 minutes.

Step 3

Whisk pesto and lemon zest and juice together in large bowl. Addtomatoes, arugula, and bocconcini and toss to combine. Season with saltand pepper to taste. Arrange salad on serving platter. Slice cutlets crosswiseinto 1/2-inch-wide strips and place over salad. Serve.