1 1/3 cups buttermilk |
1/4 cup dijon mustard |
2 tablespoons extra-virgin olive oil |
2 tablespoons fresh lemon juice |
2 garlic cloves, pressed |
1/2 teaspoon salt |
1/2 teaspoon coarsely ground black pepper |
6 chicken breast halves with skin and bones (about 4 pounds) |
1 1/3 cups panko (japanese breadcrumbs) |
3/4 cup grated parmesan cheese |
6 tablespoons all purpose flour |
1 tablespoon minced fresh thyme |
1 1/2 teaspoons finely grated lemon peel |
1 1/2 teaspoons dry mustard |
1 teaspoon paprika |
1/2 teaspoon cayenne pepper |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
3 tablespoons butter, melted |
3 tablespoons fresh lemon juice |
1 tablespoon minced shallot |
1 1/2 teaspoons dijon mustard |
1 teaspoon minced fresh thyme |
1/2 teaspoon salt |
1/4 cup extra-virgin olive oil |
1 5-ounce package arugula |
1 ounce parmesan cheese, shaved with vegetable peeler into strips |