Leftovers Transformed: Pearl Couscous Risotto with Chicken & Greens

Transform leftover chicken and pantry staples into a creamy pearl couscous risotto. A quick, one-pot meal that feels fresh, hearty, and elegant.

Leftovers Transformed: Pearl Couscous Risotto with Chicken & Greens

Sometimes the best meals aren’t planned—they’re discovered. Inspired by Cook What You Have from Milk Street, this recipe proves that a few simple ingredients and a touch of creativity can turn leftovers into something extraordinary.

I had two leftover grilled chicken breasts and my normal "go-to" would be to just slice them and throw them in a salad, but I consulted this book to see what they would make with that chicken and new inspiration had me cooking a fabulous yet easy dinner...and I didn't have to go to the grocery store!  In this dish leftover or even rotisserie chicken is married with pantry staples like pearl couscous and sun-dried tomatoes, then comes together in a risotto-style dish that feels fresh, hearty, and completely new. A handful of arugula adds a peppery brightness at the end, while a sprinkle of Parmesan (optional, but highly recommended) ties everything together.

This book isn’t just about making dinner—it’s about transforming what’s already in your kitchen into a dish that feels like it belongs on a restaurant table. Cozy, simple, and surprisingly elegant, it’s a perfect reminder that great cooking starts with what you already have.  I highly recommend purchasing Cook What You Have to activate your creative cooking juices.  Try out this recipe and see how leftovers can be re-imagined into a wonderful new dish.

Enjoy!

What Ingredients Do I Need?

• Pre-cooked chicken breasts (or rotisserie chicken): Shredded for easy incorporation.

• Pearl couscous: Provides a risotto-like texture while cooking faster than rice.

• Olive oil: For sautéing vegetables and adding richness.

• Garlic: Fresh and minced for aromatic depth.

• Baby carrots: Adds sweetness and texture; chopped for even cooking.

• Sun-dried tomatoes (oil-packed): Brings a savory, tangy punch.

• White wine: Helps deglaze the pot and infuses flavor (can substitute).

• Baby arugula: Peppery and fresh; wilts quickly to finish the dish.

• Kosher salt & freshly ground black pepper: Essential for seasoning.

• Optional Parmesan: Adds a final touch of creaminess and umami.

Substitutions and Variations

This dish is really about leftover and using what you have on hand.  Here are some substitutions and variations if you don't have a particular ingredient.  Experiment!

• Grains: Swap pearl couscous with orzo, farro, or even short-grain rice for a different texture.

• Greens: Use spinach, kale, or Swiss chard instead of arugula.

• Vegetables: Bell peppers, zucchini, or peas make great add-ins for extra color and flavor.

• Protein: Try shredded turkey, leftover roast pork, or even chickpeas for a vegetarian version.

• Wine Substitute: Use chicken broth with a splash of lemon juice or white wine vinegar for a similar brightness.

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Kitchen Tips and Notes

• Stir the couscous often and vigorously during cooking—just like risotto—to release starch and create a creamy texture.

• Pre-shredding the chicken makes for even distribution and faster cooking.

• A wide, heavy-bottomed pot works best to prevent sticking and ensure even heat.

• Leftovers store well in the fridge for 2–3 days and can be reheated with a splash of broth or water to loosen.

"Set the Mood"

Picture a cozy evening where dinner feels special but takes only a handful of ingredients from your fridge and pantry. The scent of garlic and sun-dried tomatoes fills the kitchen while the couscous turns creamy and rich, reminiscent of classic risotto—but without the constant ladling. Serve it in warm bowls, topped with a sprinkle of Parmesan and a drizzle of olive oil, for a meal that’s both rustic and refined.

Pairings:

• Wine: A crisp Sauvignon Blanc or unoaked Chardonnay.

• Sides: A simple green salad or roasted vegetables.

• Bread: Warm crusty bread or garlic toast to soak up any remaining sauce.

• Occasion: Ideal for weeknight dinners, cozy date nights, or an elegant meal made from everyday ingredients.

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💬 Let’s Chat!

I'd love to hear what you think of this dish or if you have tried it?  Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

Creamy Summer Labneh with Peaches, Pistachios & Prosciutto – A Modern Mediterranean Mezze

This Creamy Summer Labneh with Peaches, Pistachios, & Prosciutto is a vibrant blend of sweet and savory. Topped with fresh fruit, herby oils, and warm pita, it's the perfect modern Mediterranean mezze for effortless summer entertaining.

Creamy Summer Labneh with Peaches, Pistachios & Prosciutto – A Modern Mediterranean Mezze

Warm summer evenings and a night out to celebrate—what more could you ask for?  My husband and I recently visited a new Mediterranean restaurant for a special night out, and while the entire meal was outstanding, it was the appetizer that I couldn't get out of my head.  It was a whipped burrata dish topped with juicy stone fruit, paper-thin prosciutto, and fresh arugula—a beautiful balance of creamy, sweet, savory, and peppery that we devoured without hesitation.

For days I couldn’t stop thinking about it and just new I had to re-create this dish. I loved the combination of flavors, but I wanted to make it my own—with a little twist. Instead of burrata, I reached for labneh, a rich and tangy strained yogurt that brings that same creamy texture but with a bit more substance and a fresh Mediterranean feel. Paired with diced peaches and nectarines, chopped pistachios, torn prosciutto, and a drizzle of basil and pistachio oils, it turned into a mezze-style platter that felt just as indulgent, but even easier to pull together.

This dish is as fresh and vibrant as summer itself, and honestly—it couldn’t be simpler. Just spread, sprinkle, drizzle, and serve. The result is a beautiful, flavor-packed appetizer that looks impressive on the table but takes only minutes to assemble. Whether you’re hosting friends or just adding something special to a quiet night in, this modern Mediterranean mezze is bound to become a seasonal favorite.

Enjoy!

What Ingredients Do I Need?

Here’s everything you’ll need to bring this creamy, summery mezze to life:

• Labneh – Tangy, rich, and creamy. This is the base of your dish and adds that perfect savory note.

• Peach & Nectarine – Juicy and sweet, diced for a burst of summer flavor in every bite.

• Prosciutto – Thinly sliced and torn into ribbons. Adds a salty contrast to the sweetness of the fruit.

• Arugula – Peppery and fresh, it balances the creaminess and adds a pop of green.

• Pistachios – Chopped for crunch and nutty richness.

• Basil oil – Herby and aromatic, perfect for drizzling.

• Pistachio oil – Adds depth and a luxe finish.

• Pita wedges – Warmed just before serving for the perfect dipper.

Substitutions and Variations

Substitutions

Don’t have everything on hand? Here are a few easy swaps using pantry or grocery staples:

• Labneh → Use full-fat Greek yogurt (strained overnight with cheesecloth) or whipped cream cheese for a similar texture.

• Prosciutto → Try crisped-up pancetta, thin slices of salami, or even omit for a vegetarian version.

• Pistachios → Swap with chopped almonds, walnuts, or sunflower seeds.

• Basil oil / Pistachio oil → Drizzle with good-quality olive oil and a sprinkle of fresh herbs like basil or mint.

Variations

Want to change it up a little? Try one of these flavorful twists:

• Make it Vegetarian: Skip the prosciutto and add crumbled feta or marinated olives for a salty bite.

• Add a Sweet Drizzle: A touch of honey or pomegranate molasses can elevate the fruit and bring a sweet-savory balance.

• Swap the Fruit: Use plums, cherries, or figs in place of peaches and nectarines depending on what’s ripe and in season.

Kitchen Tips & Notes

• Make Ahead Friendly: You can prep the labneh base and toppings ahead of time, then assemble just before serving.

• Warm the Pita: Lightly toast or warm pita wedges right before serving for the best texture and flavor.

• Use a Shallow Platter: This makes it easier to spread the labneh and build those beautiful layers on top.

• Don’t Skip the Drizzle: Even just a swirl of olive oil and a few fresh herbs brings the whole dish together.

     "Set the Mood"     

This mezze-style appetizer was practically made for lingering summer evenings. Whether you’re dining al fresco under string lights or setting out a spread for weekend brunch, this dish brings that effortless wow-factor that turns any table into a celebration.

Serve it on a beautiful shallow platter with warmed pita wedges tucked alongside and a chilled glass of rosé or sparkling water with citrus slices. It’s just as perfect for a low-key poolside snack as it is for a backyard gathering or bridal brunch. Want to make it feel even more Mediterranean? Add a few small plates of olives, marinated feta, or stuffed grape leaves for an easy mezze board moment.

From garden parties to casual cocktail nights, this creamy summer labneh fits right in—and makes your guests feel like they’re somewhere just a little bit special.

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Zesty Mango Corn Salad – A Southern Skillet Favorite with a Golden State Twist

Discover the perfect blend of Southern comfort and California freshness with this Zesty Mango Corn Salad. Smoky skillet-charred corn, sweet mango, and a tangy lime dressing make this salad a vibrant and delicious side dish for any occasion.

Zesty Mango Corn Salad – A Southern Skillet Favorite with a Golden State Twist

Looking for the perfect summer salad? This Zesty Mango Corn Salad is just the dish you need—where smoky, skillet-charred corn meets the fresh, vibrant flavor of California mango. It’s the ideal balance of sweetness, heat, and tang, creating a salad that’s as satisfying as it is beautiful.

It all started with a craving for something light but still rooted in comfort—something that could stand up to the warm spring sunshine and still feel like home. I had fresh mango on the counter, a handful of sweet corn waiting to be used, and that familiar itch to pull out my trusty cast-iron skillet. The result? This Zesty Mango Corn Salad, a dish that quickly became one of my favorites for bridging two worlds: the bright, fresh flavors of California produce and the soul-soothing charm of Southern cooking.

Bright, bold, and kissed by the skillet—Southern charm meets California cool. That line sums it up perfectly. Sweet mango chunks and citrusy lime bring that West Coast brightness, while the smoky corn, seared just right in a hot skillet, adds depth and a touch of Southern soul. A handful of jalapeño for heat, a mix of spinach and arugula for a fresh base, and a cumin-laced dressing that ties it all together—this salad doesn’t just sit on the table; it shines. It’s the kind of dish you bring to a potluck and end up scribbling the recipe down for everyone who takes a bite.

And the taste? Oh, it’s absolutely delicious. The sweetness of the mango pairs perfectly with the smoky, charred corn, and that kick of lime and cumin creates a flavor balance that’s both refreshing and satisfying. Each bite is like a burst of sunshine, with just the right amount of heat from the jalapeño and the perfect touch of earthiness from the greens. It’s one of those dishes that makes you smile with every forkful.

Ready to try this zesty mango corn salad? It’s effortless but intentional. Simple, but special. And that, to me, is what great food is all about.

Enjoy!

What Ingredients do I need?

Produce

• Mango
• Fresh corn
• Lime
• Garlic
• Red onion
• Bell peppers (red & orange)
• Jalapeño
• Fresh cilantro
• Baby spinach & arugula mix

Pantry & Spices

• Olive oil (not extra‑virgin)
• Honey
• Kosher salt
• Ground cumin
• Chili powder

Substitutions and Variations

Substitutions

• Mango → Peach or Pineapple Keep the tropical sweetness, but switch up the flavor profile.

• Fresh Corn → Canned (drained) or Frozen (thawed) Perfect when fresh corn isn’t in season—just pat dry before charring.

• Red Onion → Green Onion or Shallot Milder options that still bring a bit of bite.

• Spinach & Arugula Mix → Butter Lettuce, Baby Kale, or Mixed Greens Any tender green works as a fresh base.

• Honey → Maple Syrup or Agave Nectar Keeps it naturally sweet and vegan‑friendly

Variations

• Creamy Avocado Twist: Fold in diced avocado or a dollop of guacamole for extra creaminess and healthy fats.

• Spicy Southwest Kick: Add black beans, grilled chicken strips, and a sprinkle of queso fresco to turn it into a heartier Southwest‑style salad.

• Nutty Crunch Addition: Toss in toasted pepitas, chopped pistachios, or sliced almonds for contrast in both flavor and crunch.

Kitchen Tips and Notes

• Char the Corn Evenly:  Preheat your cast-iron skillet until it’s smoking hot before adding the corn.  Stir only occasionally to get those beautiful char marks without overcooking.

• Maximize Mango Ripeness:  Choose mangos that yield slightly to gentle pressure and smell fragrant at the stem end.  If your mangos are underripe, store them in a paper bag at room temperature for a day.

• Balance Sweetness & Heat:  Taste the dressing before mixing: adjust honey (or swap for agave/maple) if it’s too tangy, or add a pinch more chili powder if it needs more warmth.

• Prevent Soggy Greens:  Place your spinach and arugula in a wide bowl or platter and keep the dressing and mango mixture separate until just before serving.

• Serve at Room Temperature:  For the best flavor, let the charred corn and dressing come off the heat and cool slightly (5–10 minutes) before tossing with the fruit and greens.

• Storage & Leftovers:  

  Store any leftovers in an airtight container in the fridge for up to 1–2 days.  If it becomes watery, drain excess liquid, then re-toss with fresh greens or a splash more lime juice.

• Knife Skills Shortcut:  

  To quickly dice mango: slice off the cheeks, score the flesh in a grid pattern without cutting the skin, then invert and slice off the cubes.

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Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing

Vibrant Flavors in Every Bite: A Hearty Salad That Brings Comfort and Zing to Your Table

Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing

This Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing is a perfect balance of hearty and healthy, which makes it an excellent choice for the colder months when we're all craving comfort food.. The recipe comes together so easily—using simple cooking techniques like roasting sweet potatoes until golden and tender and whisking up a quick, flavorful ginger dressing. The blend of warm, nutty brown and wild rice and peppery arugula provides a satisfying base to the salad, while the creamy feta, tart cranberries, and crunchy pepitas create a delightful texture and flavor contrast. It’s the kind of dish that feels indulgent but is packed with nourishing ingredients.  It's one of our new favorite salads!

This is a versatile option for many occasions. Serve it as a light yet filling lunch, a stunning side dish at holiday gatherings, or even as part of a weeknight dinner when you want something quick and wholesome. The bold flavors and vibrant colors make it as visually appealing as it is delicious, and the combination of hearty grains and roasted vegetables ensures it’s a crowd-pleaser. Whether you’re looking to brighten a cold winter day or impress your dinner guests, this salad is a surefire way to bring a little comfort and warmth to your table.

Enjoy!

What Ingredients do I need?

Produce

• 1 medium sweet potato
• Fresh ginger 
• arugula (5 oz container)

Grains

• brown and wild rice blend (cooked - will need 1 cup)

Dairy

• feta cheese (I like to buy a block and crumble it myself)

Pantry

• Extra-virgin olive oil 
• Apple cider vinegar 
• Dijon mustard 
• Honey
• Dried cranberries 
• Raw pepitas 

Substitutions and Variations

Substitutions

• Arugula: Substitute with spinach, kale (massage it to soften), or mixed salad greens for a similar base.

• Brown and Wild Rice Blend: Use quinoa, farro, barley, or even couscous for a quicker alternative.

• Sweet Potato: Swap for butternut squash or carrots.

• Feta: Replace with goat cheese, blue cheese, or a vegan feta alternative.

• Dried Cranberries: Use raisins, dried cherries, chopped dates, or golden raisins.

• Pepitas: Try sunflower seeds, slivered almonds, chopped walnuts, or pecans.

Variations

• Grilled Chicken or Shrimp: Add a serving of protein to make this salad a complete meal.

• Chickpeas or Lentils: Toss in for a vegetarian protein boost and extra heartiness.

• Herb Infusion: Sprinkle in fresh parsley, cilantro, or mint to elevate the flavors.

• Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha to the dressing for heat.

• Spring Version:  Replace sweet potato with strawberries (roasted if you like), arugula with baby spinach, pepitas with almonds, brown & wild rice with quinoa, feta with goat cheese, and add a splash of orange juice to the dressing.

• Summer Version: Replace sweet potato with grilled zucchini or corn for a lighter, summery take.

• Fall-Inspired: Use roasted apples or pears instead of sweet potatoes for a cozy autumn vibe.

• Creamy Ginger Dressing: Blend the dressing ingredients with 1–2 tablespoons of Greek yogurt for a creamier texture.

• Toppings:  Replace cranberries with pomegranate seeds for a burst of tart freshness.

Kitchen Tips and Notes

• Roasting Sweet Potatoes:  Ensure the sweet potato cubes are evenly sized for consistent roasting. Tossing them halfway through cooking helps achieve a golden, caramelized exterior.

• Cooking Grains:  Cook brown and wild rice (or the chosen grain) ahead of time and refrigerate to save time. Warm or cool grains work well in this salad.

• Serving and Storage:  Dress the salad just before serving to keep it fresh and prevent sogginess.  Leftovers can be stored separately, but if pre-dressed, enjoy them within a day for the best texture.

     Equipment I May Need     

• Baking Sheet: A large, rimmed baking sheet ensures even roasting.
• Parchment Paper: For easy cleanup and to prevent sticking.
• Saucepan: For cooking the brown and wild rice.
  
• Cutting Board:  For chopping vegetables, fruits, and greens.
  
• Sharp Knife:  To dice sweet potatoes, slice greens, and chop other ingredients.
  
• Microplane: To finely grate fresh ginger for the dressing.
  Small Mixing Bowl: For whisking together the ginger dressing.
  Whisk: To blend the dressing ingredients smoothly.
  
• Small Mixing Bowl: For whisking together the ginger dressing.
• Whisk: To blend the dressing ingredients smoothly.
• Serving Dish - to plate the salad

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Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing

serves 3-4


Salad
1 cup cooked brown and wild rice
½ teaspoon fine sea salt, divided
1 medium sweet potato, peeled and cut into 1” cubes
1 ½ tablespoons extra-virgin olive oil
1/4 cup raw pepitas (green pumpkin seeds)
2 - 2 1/2 oz arugula (about 2 - 3 handfuls)
1/4 cup crumbled feta
¼ cup dried cranberries

Ginger dressing 

1/4 cup extra-virgin olive oil
1 tablespoons apple cider vinegar
1 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon finely grated fresh ginger
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper

Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. Place the sweet potato on the pan, drizzle with the olive oil and sprinkle with ¼ teaspoon of the salt. Toss until the sweet potatoes are lightly and evenly coated in oil. Arrange the sweet potatoes in a single layer and roast for 25 to 30 minutes, tossing halfway, until they they are browned and tender.

 
Combine all of the dressing ingredients in a small bowl and whisk until thoroughly combined. Set aside.

To a large serving bowl or platter add the arugula. Top with the rice, roasted sweet potatoes, pepitas, feta, and dried cranberries. Toss with dressing or plate the salad in individual portions and serve the dressing on the side.

Chicken Milanese with Arugula Salad

Chicken Milanese with Arugula Salad is a delightful dish that combines crispy, golden-brown chicken with a refreshing, peppery salad.

Chicken Milanese with Arugula Salad

Chicken Milanese with Arugula Salad is a perfect balance of crispy, golden-brown chicken paired with a fresh, peppery salad. The combination of tender chicken coated in a crunchy breadcrumb crust and a light, refreshing arugula salad is not only delicious but also incredibly satisfying. Whether you're looking for a quick weeknight dinner or an impressive meal to serve guests, this dish is versatile and easy to make. The simple yet vibrant lemon dressing enhances the freshness of the arugula, while the chicken adds a savory, satisfying element to the plate.

What makes this recipe truly irresistible is its ability to offer both indulgence and lightness in one dish. The crispy texture of the chicken contrasts beautifully with the crisp greens, while the citrusy dressing adds a burst of brightness. It's a meal that's both comforting and refreshing, making it a go-to for any occasion. Plus, it's easily customizable to suit dietary preferences and available ingredients, ensuring that you can enjoy a delicious, flavorful meal with minimal effort.

Enjoy!

What Ingredients do I need?

• Proteins:  
• 4 boneless, skinless chicken breasts (about 6 ounces each)

• Dry Goods:
• plain panko breadcrumbs
• all-purpose flour
• Coarse salt 
• Ground pepper 

• Dairy:
• 2 large eggs

• Oils & Vinegars:
• olive oil 

• Produce:
• 2 lemons 
• 5 ounces baby arugula
• 1 cucumber 
• fresh dill

Substitutions and Variations

Substitutions

• Chicken Breast: Substitute with chicken thighs (boneless, skinless) turkey breast , veal or pork cutlets

• Panko Breadcrumbs: Substitute with regular breadcrumbs, crushed cornflakes, ground almonds, or crushed crackers (e.g., Ritz)

• Arugula:  Substitute with Spinach, Mixed greens, Baby kale, or Watercress 

• Lemon Juice:  Substitute with vinegar (white wine, apple cider, or balsamic), lime juice , or orange juice.

• Cucumber:  Substitute with celery, zucchini, or radishes 

Variations

• Garnishes:  Include shaved Parmesan, cherry tomatoes, or even a drizzle of balsamic glaze, adding layers of flavor and texture.

• Caprese Chicken Milanese: Top the cooked chicken with fresh sliced mozzarella, ripe tomatoes, and a drizzle of balsamic glaze. Serve the arugula salad on the side or mixed into the dish.

• Chicken Milanese with Avocado & Mango Salad:  Instead of arugula, toss together mixed greens with sliced avocado, fresh mango, and a light citrus vinaigrette. Top with the crispy chicken breast for a tropical twist.

• Lemon & Herb Chicken Milanese:  Instead of just plain breadcrumbs, mix in finely chopped fresh herbs like rosemary, thyme, or basil into the breading. Marinate the chicken breasts with olive oil, lemon zest, and garlic for an hour before breading and frying.

• Spicy Chicken Milanese:   Add chili flakes, paprika, or cayenne pepper to the breading mixture for a spicy kick. You can also mix some chili powder or smoked paprika into the olive oil dressing for the arugula salad.

• Chicken Parmesan Milanese:  After frying the chicken, top each breast with marinara sauce and a generous amount of shredded mozzarella cheese. Return it to the oven for a few minutes until the cheese melts and becomes bubbly. Serve with the arugula salad on the side or on top.

Kitchen Tips and Notes

• Gluten-Free Chicken Milanese:  Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cornflakes. Use a gluten-free flour blend for the dredging step.

• Pound the Chicken Evenly:  Use a meat mallet to pound the chicken breasts to an even thickness (about ½ inch). This helps them cook more evenly and quickly, resulting in a tender interior and crispy exterior.

• Proper Breading Technique:  Dredging Order: First, coat the chicken in flour, then dip it into the beaten eggs, and finally coat it in panko breadcrumbs. Press the breadcrumbs into the chicken gently to ensure a good coating.

• Double Dipping (optional): For an extra-crispy crust, dip the chicken back into the egg and breadcrumbs after the first coating. This will create a thicker, crunchier crust.

• Season the Breading:  Don't forget to season your flour, eggs, and breadcrumbs with salt and pepper. Adding a pinch of garlic powder, paprika, or dried herbs to the breadcrumbs can also enhance the flavor of the chicken.

• Fry in Batches:  Avoid overcrowding the pan to ensure the oil stays hot and the chicken fries evenly. Fry the chicken in batches, and make sure to keep the heat at medium-high to get a crispy, golden crust.

• Drain on Paper Towels:  After frying, place the chicken on a plate lined with paper towels to absorb excess oil and maintain the crispiness.

• Dress Right Before Serving:  Dress the salad just before serving to prevent the arugula from wilting. Toss gently to coat the greens without bruising them.

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Chicken Milanese with Arugula Salad


serves 4

1 ¼ cups plain panko
⅓ cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
¼ cup plus olive oil
2 tablespoons fresh lemon juice, plus lemon wedges, for serving
5 ounces baby arugula
1 cucumber, peeled and sliced

2-3 stems of fresh dill, chopped

Pat the chicken breasts dry with paper towels. Pound them to an even thickness of ½ inch using a meat mallet or rolling pin (place them between two sheets of plastic wrap or parchment paper). 

Place the flour in a shallow dish and season with a pinch of salt and pepper.  Add the beaten eggs to another dish.  In a third dish, add the panko breadcrumbs.  Dredge each chicken breast in the flour, shaking off any excess.  Dip it into the beaten eggs, allowing excess to drip off.  Coat it in the panko breadcrumbs, pressing gently to adhere. Place the breaded chicken on a clean plate.

Heat ¼ cup olive oil in a large skillet over medium heat. Once the oil is hot (but not smoking), add the chicken breasts.  Cook for about 3–4 minutes per side, or until the coating is golden brown and the internal temperature reaches 165°F (75°C).  Transfer to a plate lined with paper towels to drain excess oil.

In a large bowl, combine the baby arugula and cucumber slices. Drizzle with 2 tablespoons fresh lemon juice, 1–2 tablespoons olive oil, half of the chopped dill, and a pinch of salt and pepper. Toss gently to combine.

Plate each chicken breast and top with the remaining chopped dill.  Add a portion of the arugula and cucumber salad on the side.  Garnish with lemon wedges for squeezing over the chicken.