Lemony Chicken Milanese with Arugula Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket. Ingredients:
4 skinless boneless chicken breast halves |
2 large eggs |
1 1/4 cups panko (japanese breadcrumbs) |
3 tablespoons chopped fresh parsley, divided |
2 teaspoons chopped fresh oregano |
1 teaspoon coarse kosher salt |
3/4 teaspoon ground black pepper |
4 tablespoons olive oil, divided |
2 tablespoons fresh lemon juice |
2 cups (packed) baby arugula leaves (about 2 ounces) |
Directions:
1. Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.
2. Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with lemon juice. Toss arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Mound salad atop chicken.
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