107 Airport Rd. Westerly, RI 02891 (401) 596-0146 service@thorptrainer.com

2 cups gluten-free panko breadcrumbs

4 large eggs

4 chicken breast cutlets

cooking spray

1 5 oz bag baby arugula

1 lemon

Broccoli Casserole

Preheat oven to 450. 

Set the panko in a large shallow bowl with salt (in moderation), and pepper. 

In a separate bowl, beat the eggs. On the countertop, place chicken breasts between layers of plastic wrap and pound with a mallet or rolling pin, until breasts are about 

1/4 inch thick.

Dip each chicken breast first in the egg mixture, then the panko, patting well so that the crumbs adhere. Spray a baking sheet liberally with cooking spray, arrange breaded cutlets on top, then spray tops of cutlets liberally with cooking spray. Bake chicken for 15 minutes, flipping once. 


Divide arugula among 4 plates and cut the lemon into wedges. Top arugula bed with chicken cutlets, garnish with lemon wedges and serve.