Crispy Chicken Paillard

Restaurant-worthy, yet totally doable at home— quick-cooking pankocrusted chicken cutlets are served with peppery arugula and creamy avocado salad and Dijon dressing!

1/2 cup all-purpose flour 3 egg whites, lightly beaten 1 cup panko (Japanese-style breadcrumbs) 1 cup grated Parmesan cheese 2 (8 oz. each) boneless, skinless chicken breast halves 1/2 tsp. pepper 1 tsp. kosher salt 4 Tbs. olive oil 1 1/2 Tbs. white wine vinegar 2 tsp. Dijon mustard 4 cups arugula, about 4 oz. 1 small tomato, chopped 1/2 ripe avocado, pitted, peeled, chopped 3 Tbs. pine nuts, toasted

Place flour in shallow dish. Place egg whites in separate shallow dish. Combine panko and 3/4 cup Parmesan in separate shallow dish.

Slice each chicken breast in half crosswise to form 2 cutlets. Place each cutlet between 2 sheets of plastic wrap; pound to even thickness (about 1/2" thick). Sprinkle cutlets with pepper and 3/4 tsp. salt. Working with 1 cutlet at a time, dredge in flour, dip in egg whites and dredge in breadcrumb mixture, shaking excess off after each dredge.

Heat 1 Tbs. oil in large skillet over medium-high. Add 2 chicken cutlets to skillet; cook until golden brown and cooked through, about 3 minutes per side. Remove from skillet. Repeat with 1 Tbs. oil and remaining chicken cutlets.

Whisk together vinegar, mustard and remaining 2 Tbs. oil and 1/4 tsp. salt in medium bowl. Add arugula; toss to coat. Sprinkle arugula mixture with tomato, avocado, pine nuts and remaining 1/4 cup Parmesan. Serve with chicken. Servings: 4. Cals.: 564. Protein: 37 g. Fat: 30 g. (7 g. saturated). Chol.: 80 mg. Carbs.: 35 g. Sodium: 1,039 mg. Fiber: 4 g. Sugar: 2 g. Kitchen time: 40 minutes. Total time: 40 minutes.