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Chicken Milanese with Arugula Tomato Salad
Ingredients
2 tablespoons
freshly squeezed lemon juice
1 clove
garlic, minced
to taste
kosher salt and pepper
1/2 cup
extra-virgin olive oil, divided
3 cups
arugula
1 cup
cherry tomatoes, halved
1
red onion, thinly sliced
4 leaves
fresh basil, sliced thin
4
boneless skinless chicken breasts, about 6 ounces each
2 cups
all-purpose flour
2 large
eggs, whisked
2 cups
panko breadcrumbs
1/2 cup
grated Parmesan cheese
Instructions
STEP 1
In a small bowl, combine lemon juice, garlic, and salt. Whisk in olive oil for dressing. Place arugula, tomatoes, onion, and basil in a bowl. Reserve dressing and salad in the refrigerator.
STEP 2
Place a chicken breast in a zip-top bag. Pound the chicken until about 1/4-inch thick.
STEP 3
Place flour, eggs, and panko in three bowls. Stir Parmesan into panko. Dredge chicken in flour, then egg, and coat in the crumb mixture. Set aside.
STEP 4
Heat a skillet over medium heat with the remaining olive oil. Cook chicken for about 5 minutes on each side, until golden brown. Transfer to a rack or paper towel. Season with salt and pepper. Dress salad and serve immediately with chicken.
Nutrition Facts
(per serving)
Calories:
2340 calories
Servings:
4 servings
Carbohydrates:
180 g
Fat:
150 g
Fiber:
12 g
Protein:
130 g
Sugar:
8 g
Meal Effort
Preparation:
40 minutes
Cook:
15 minutes
Total:
55 minutes