Parmesan Crusted Chicken

1. Cut the chicken breasts in half horizontally to make two thin cutlets out of each breast. Place each cutlet between two layers of plastic wrap and pound with the flat side of a meat tenderizer or the bottom of a pan until about ¼ inch (6 mm) thick.
2. Generously season the chicken with salt and pepper on each side.
3. Mix together the flour, garlic powder and oregano in a shallow dish. In a separate dish, whisk the eggs until lightly beaten. In a third dish, mix together the panko and parmesan.
4. Dredge the cutlets in flour and shake off the excess. Next, coat in the egg mixture and then in the breadcrumb mixture, lightly pressing the breadcrumbs and parmesan into the chicken.
5. Heat two tablespoons of olive oil (or enough to coat the bottom of the pan) in a skillet over medium heat.
6. Working in batches, cook the chicken for approximately 3 minutes on each side or until golden brown and cooked through.

Lemon Arugula Pasta

1. Cook the spaghetti according to package instructions in salted water. Reserve the pasta water.
2. Melt the butter in a large skillet over medium heat. Add the garlic and lemon zest. Cook until fragrant (1-2 minutes).
3. Add the spaghetti and ⅓ cup (80 ml) of pasta water. Add lemon juice to taste. Stir to combine.
4. Remove from heat, stir in the grated parmesan and add salt to taste. Roughly tear the prosciutto and add to the pasta along with the arugula.