Welcome to the Fancy Fork!
Your Seasonal Produce Insight and Farm-Style Recipes That are Made to Satisfy.
As you stroll through the local farmer’s markets, you may notice them lined with baskets that’re overflowing from the vibrant summer harvest, or that your home garden is beaming with sweet scents. You may spot racks bursting with cucumbers, strawberries, zucchini, Swiss chard, tomatoes, green beans, corn, cantaloupe, watermelon, and today’s special highlight, arugula.
Fresh arugula leaves have a distinctive spicy kick that will enhance the flavors in a variety of salad, sandwich, and pasta recipes; however, the amount of robust flavor will depend on its maturity. Often, baby arugula or arugula sprouts are milder and more delicate, while mature arugula is more peppery. But they’re not only a tasty addition to your meal; they also provide wonderous health benefits for the body. They deliver vitamin K and calcium to keep your bones strong, they protect your heart, may help with controlling weight, reduce cancer risk, help with digestion, and may assist in regulating blood pressure.
How to cook with arugula? Its bright notes make for a tasty alternative to spinach in lasagna, or as a simple side salad. When paired with pine nuts and basil, it can be pureed into a delicious pesto to be served with pasta and fresh peas. It can be sautéed for a ramen noodles dish or with garden vegetables, added to crostini, chicken noodle soup, and of course, our crispy parmesan crusted chicken! With only 10-minutes of prep time, you’ll have the crispiest chicken without the mess of frying.
Oven-Baked Parmesan-Crusted Chicken + Lemon Arugula Salad
Ingredients:
For the Chicken:
- 2 Chicken Breasts
- 2 large Eggs
- ½ cup Parmesan, grated
- ½ cup Panko Breadcrumbs
- 2 tsp. Extra Virgin Olive Oil
- ¼ tsp. Salt
- ¼ tsp. Black Pepper
For the Salad:
- 2-3 cups Fresh Arugula
- 1 Tbsp. Lemon Juice, about 1 lemon
- Zest of 1 Lemon
- 1 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. Raw Apple Cider Vinegar
- ¼ tsp. Salt
- ¼ tsp. Black Pepper
Instructions:
- Preheat oven to 425F. Prepare your baking pan by placing a wire rack in the center.
- Whisk the eggs in a medium-sized bowl, then set aside. In a similar-sized bowl, mix the panko breadcrumbs, grated parmesan, salt, and black pepper.
- Pound the chicken breasts out to ¼” thick, then generously dip into the egg bowl, then the coat into the breadcrumb mixture, and place onto the wire rack. Repeat with the remaining chicken. Pat any extra breadcrumb mixture onto the chicken breasts.
- Lightly spray or drizzle the chicken with olive oil, then bake for 10-12 minutes. Remove from the oven to flip, then lightly spray or drizzle the other side with olive oil, as well. Bake an additional 8-12 minutes, or until fully cooked. (You can also broil for 1-2 minutes towards the end for extra crispiness.)
- Allow the chicken to rest for at least 5 minutes, while you toss together the salad.
- In a large bowl, whisk together the raw apple cider vinegar, lemon juice, lemon zest, extra virgin olive oil, salt, and black pepper. Add in the arugula, then toss until evenly coated in the dressing. Enjoy!
Now that you’ve mastered the art of curating an exquisite meal around fresh arugula leaves, it’s time to grab your fork and enjoy the blossoming summer season delights!
