Parmesan-crusted chicken breast with arugula salad

Mix plenty of parmigiano with Italian seasoned panko, the garlic and herb seasoning (equal parts Italian seasoning and garlic powder with half as much onion powder), a little salt and black pepper.

Season a little flour with salt and pepper.

Whisk two eggs in a shallow bowl with a pinch of salt, pepper and a little parm.

Dredge each chicken breast in flour, shaking off the excess, dip in egg, then press into the parm mixture by hand. Pound the breasts to an even thickness first. The breading can be done the night before and kept covered in the fridge.

Heat 2 tbsp extra virgin olive oil and 2 tbsp salted butter in a shallow Dutch oven until hot.

Variation: serve with par-baked frozen bread finished in the oven about ten minutes at 400 degrees.

Cook the chicken, three at a time, about 4 minutes per side, then about one more minute; rest before serving.

Toss the arugula with chopped parsley in a large bowl.

In a small mason jar grate the garlic, add Dijon, the juice of half a lemon, red wine vinegar, salt, pepper and extra virgin olive oil; lid on and shake to emulsify. Taste on a lettuce leaf.

Dress the salad lightly at the last minute, plate with parmesan shavings, add the chicken and squeeze over a little lemon.