IN THE KIT
12 ozchicken breast
2 ozDijon mustard
2 ozlemon dill vinaigrette
10 ozseasoned panko
Salt & pepper
Kitchen Items Needed
Meat mallet (or heavy skillet)
Paper towel lined plate
Beat 1 large egg in a medium bowl with 1 tablespoon water; season with a pinch each of salt & pepper;
Empty flour on a plate, spreading out;
Empty panko on another plate, spreading out;
Trim cucumber (peel if desired), then thinly slice;
Cut lemon into wedges;
Pat chicken dry, then place each breast between two pieces of plastic wrap. Using a meat mallet or heavy skillet, pound to an even ¼-inch thickness. Season chicken all over with salt & pepper.
Dredge chicken breasts in flour. Dip into egg, letting excess egg drip back into bowl, then dip chicken into panko, pressing to help panko adhere. Transfer to a plate.
Heat ⅛ inch of olive oil in a large skillet over medium-high heat for a few minutes. Add chicken breasts (oil should sizzle vigorously when a pinch of flour is added) & cook until golden brown, 2–3 minutes. Flip & cook 1–2 minutes more, or until chicken is cooked through. Transfer chicken to a paper towel-lined plate. Season with salt & pepper.
In a small bowl, whisk to combine all of the mayonnaise and Dijon mustard and 2 teaspoons water. Season creamy Dijon to taste with salt & pepper.
Add arugula, cucumber & shredded carrot to large bowl. Toss with lemon dill vinaigrette. Set aside.
Divide chicken & salad on plates. Garnish lemon wedges, for squeezing over top. Pass creamy Dijon at the table, for dipping. Enjoy!