Mealime recipe · lives on in MealPot
Rosemary-Parmesan Crusted Chicken with Olive, Pine Nut & Arugula Salad
- 30 min
- 2–6 servings
- 577 kcal / serving
- ★ 4.5 on Mealime
The chicken comes out with a firm, crumbly crust and a rosemary aroma, paired with a bright olive, lemon-dressed salad. It’s a straightforward weeknight dinner that comes together quickly using pantry staples.
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Ingredients
- ½ (5 oz) pkgbaby arugula
- 1 mediumcarrot
- ¾ lbchicken breasts, boneless skinless
- 1egg
- ½English cucumber
- ¼ cupKalamata olives, pitted
- 1lemon
- 1 ozParmesan cheese
- ⅛ cuppine nuts
- carrots
- eggs
- lemons
- English cucumbers
From the pantry: all-purpose flour, black pepper, Dijon mustard, extra virgin olive oil, panko bread crumbs, pure maple syrup, rosemary, dried, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs · vegetable peeler · whisk or fork
Directions
- Preheat the oven to 425°F. Line a baking sheet with foil and brush it lightly with oil.
- In a medium bowl, mix the finely grated Parmesan with bread crumbs, rosemary, and a pinch of salt and pepper for the coating.
- Beat the egg in another bowl until smooth.
- Pat the chicken dry, then cut each breast horizontally to form thin cutlets and dust both sides with flour.
- Dip each cutlet in the egg, letting excess drip off, then press into the crumb mixture to coat evenly; place on the prepared sheet.
- Bake, flipping halfway through, until the coating is golden and the chicken is cooked through, about 15–18 minutes.
- While the chicken bakes, wash and dry the produce. Juice the remaining lemon into a bowl; whisk in olive oil, Dijon, maple syrup, salt, and pepper to make the dressing.
- Slice cucumber and carrot into half-moons and add them to the dressing; then add olives, arugula, and pine nuts and toss the salad.
- Just before serving, squeeze lemon over the chicken and plate with a portion of salad on the side.
Two tips
- Prep the crumb coating in advance: grate the Parmesan and mix with bread crumbs, rosemary, salt, and pepper, then refrigerate for up to a day.
- Serve leftovers cold or at room temperature with extra lemon wedges on the side, or add more arugula or olives to the salad for a brighter bite.
Nutrition per serving
- Calories
- 577 kcal
- Protein
- 52 g
- Carbs
- 27 g
- Fat
- 29 g
- Fiber
- 4 g
- Sodium
- 540 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.