Lemony Chicken Milanese with Arugula Salad
A classic Italian-style dish featuring crispy panko-crusted chicken breasts served with a fresh arugula salad and bright lemon juice. The chicken is pounded thin, breaded with herbs, and pan-fried until golden brown.
Ingredients
- •4 pieces skinless boneless chicken breast halves
- •2 large large eggs
- •1¼ cups panko
- •3 tablespoons chopped fresh parsley
- •2 teaspoons chopped fresh oregano
- •1 teaspoon coarse kosher salt
- •¾ teaspoon ground black pepper
- •4 tablespoons olive oil
- •2 tablespoons fresh lemon juice
- •2 cups baby arugula leaves
Cooking Instructions
- 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.
10 min
- 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.
15 min
