Chicken Milanese with Arugula Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 1/4 cup(s) bread crumbs or panko crumbs |
1/4 cup(s) olive oil |
1/3 cup(s) all-purpose flour |
2 whole(s) eggs lightly beaten |
4 skinless chicken breast halves |
2 tablespoon(s) lemon juice fresh squeezed |
5 ounce(s) baby arugula |
1 whole(s) small red onion |
Directions:
1. 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.
2. 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.
3. Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
4. 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.
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