Easy Chicken Milanese With A Lemony Arugula Salad Recipes

EASY CHICKEN MILANESE WITH ARUGULA SALAD

Steps:

• Pound chicken breasts to 1/4 inch thick then sprinkle generously with salt & pepper on each side. Let sit while you make the basil oil (see below).
• In 3 large, shallow dishes, place flour in one, beaten eggs in another and breadcrumbs mixed with parmesan cheese in third.
• Once you make the basil oil, add butter and oil to a large non-stick skillet over medium heat. Once butter is melted, dip chicken breasts, one at a time, first in the flour, shaking off the excess, then in the eggs, shaking off the excess, then in the breadcrumb/parmesan mixture (making sure they fully coat each side).
• Add chicken to the pan and cook for 3-7 minutes per side (the crust should be a deep golden brown & crispy on both sides). Because every stove is different, I recommend checking the temperature with a meat thermometer. If it reads at least 165 degrees F, it's done!
• Place cooked chicken on a paper towel lined pan or plate. Serve with salad & basil oil for drizzling.
• Place all the ingredients in a food processor or blender and process until smooth. Set aside.
• Place diced tomatoes and torn mozzarella in a bowl with about 1/3 of the basil oil. Set aside.
• Meanwhile combine arugula, onions and avocado in a large bowl and toss gently with olive oil, balsamic, salt & pepper.
• Once chicken has cooked, add the tomatoes & mozzarella and toss to combine.

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING

Steps:

• Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
• Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
• Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
• Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
• Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

CHICKEN MILANESE WITH ARUGULA SALAD

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
• One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
• Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
• In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.