This is an easy but elegant meal- simple enough for a weeknight dinner, and fun to prepare- you can even get your kids involved. In fact, I am making this tonight!
Chicken Milanese with Arugula Salad
Serves 4
4 handfuls arugula, washed and dried
Half of a red onion, thinly sliced
Dozen cherry tomatoes, halved
Salt and freshly ground black pepper
2/3 cup flour
2 eggs, beaten
1 cup bread crumbs
1 cup grated Parmagiano-Reggiano cheese
¼ cup fresh basil, finely chopped
4 boneless skinless chicken breasts
¾ cup vegetable oil
Juice of 1 lemon
1/8 cup extra virgin olive oil
Combine in a large bowl, arugula, onion, and cherry tomato. Season with salt and pepper and toss gently. Set aside.
Using 2 separate plates, place the flour in one and the bread crumbs, cheese, and basil combined in the other. In a shallow bowl, combine the eggs.
Place the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until it is about 1/2-inch thick. Season the chicken with salt and pepper on both sides. Dredge the chicken in the flour to coat lightly, then dip into the beaten eggs, then coat with the bread crumb mixture.
In a large saute pan, heat the vegetable oil over medium heat. Cook chicken until golden brown, about 4 minutes on each side.
Transfer the chicken to a serving platter and top with the arugula salad. Squeeze lemon over the whole dish, then drizzle with olive oil. Serve immediately.
