Chicken Milanese

Ingredients

• 2 lbs Chicken breasts, pounded to 1/4 inch thickness
• 1 cup All-purpose flour
• 3 pieces Large eggs, beaten
• 2 cups Panko breadcrumbs
• 0.5 cup Grated Parmesan cheese
• 0.5 cup Extra-virgin olive oil
• 4 cups Baby arugula
• 1 cup Cherry tomatoes, halved
• 2 tablespoons Fresh lemon juice
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Unsalted butter

Instructions

1. 1

   Place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet until they are an even 1/4-inch thickness.

2. 2

   Set up three shallow bowls: one with flour seasoned with salt and pepper, one with the beaten eggs, and one with the breadcrumbs mixed with the Parmesan cheese.

3. 3

   Dredge each chicken cutlet in the flour, shaking off the excess, then dip into the egg wash, and finally coat thoroughly with the breadcrumb mixture.

4. 4

   In a large skillet, heat the olive oil and butter over medium-high heat until the butter is foamy and just starting to brown.

5. 5

   Fry the chicken cutlets in batches for 3 to 4 minutes per side until they are golden brown and cooked through, then transfer to a wire rack to drain.

6. 6

   In a medium bowl, whisk together the lemon juice, a splash of olive oil, salt, and pepper to create a light vinaigrette.

7. 7

   Toss the arugula and cherry tomatoes with the lemon vinaigrette until evenly coated.

8. 8

   Serve each crispy chicken cutlet topped with a generous mound of the arugula salad and an extra lemon wedge on the side.