Chicken Milanese with Arugula Salad

Chicken Milanese with Arugula Salad

Source: Everyday Food, May 2008

Ingredients:

1 1/4 cups plain dried breadcrumbs

1/4 cup plus 2 Tbsp. olive oil

1/3 cup all-purpose flour

2 large eggs, lightly beaten

course salt and ground pepper

4 boneless, skinless chicken breast halves (about 6 ounces each)

2 Tbsp. fresh lemon juice, plus lemon wedges, for serving

5 ounces baby arugula

1 small red onion, thinly sliced

Directions:

1. Preheat oven to 425 degrees F. On a rimmed baking sheet, toss breadcrumbs and 1/4 cup oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.

2. One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.

3. Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.

4. In a bowl, whisk together remaining 2 Tbsp. oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.

Notes from Culinary Covers:

*Don’t skip toasting the breadcrumbs. The toasted flavor is one that you’ll want on your chicken.

*Pounding the chicken breasts is absolutely an essential step in this recipe. If the chicken is an even thickness, it will cook evenly and stay moist.

*Arugula isn’t always easy to find. At my market, they only sell it in tubs of already washed greens. Whole Foods, Trader Joe’s and Farmer’s Markets (or well stocked produce sections) will carry arugula. I love arugula and it was great with the chicken, but you could certainly substitute some baby greens if you prefer them.

*If you don’t want the greens at all, just make the chicken- it’s great on its own and would make easy, healthier chicken tenders for your little ones too.

From Lori @ Culinary Covers