Chicken Milanese with Arugula Salad

My kids had a lot of fun in helping me make this dinner. They love the breading process since it allows them to get messy fingers. I love it because it’s light and perfect for a summer dinner/lunch. I have to say that I am in love with arugula. It’s got a peppery bite that goes well with the lemon dressing. I have also made this salad to put it on top of white pizzas.

The recipe calls for homemade bread crumbs; I didn’t do that this time and didn’t notice any difference. I will include the recipe as is but have no fear with buying the store bought bread crumbs. It does make your life easier.

*note: If you use store bought bread crumbs start the recipe with placing the flour, eggs and bread crumbs in separate shallow bowls.

Chicken Milanese with Arugula Salad

1 ¼ cups plain dried bread crumbs, homemade or store bought

¼ cup plus 2 tbs olive oil

1/3 cup all purpose flour

2 large eggs, lightly beaten

Coarse salt and freshly ground pepper

4 boneless, skinless chicken breast halves (1 ½ to 2lbs)

2tbs fresh lemon juice, plus lemon wedges for serving

5 ounces baby arugula

1 small red onion, halved lengthwise and thinly sliced

1. Preheat oven to 425F. On a rimmed baking sheet, toss bread crumbs with ¼ cup oil until well combined; spread evenly on sheet. Cook, tossing once, until golden brown, 6-8 minutes. Place flour, eggs, and bread crumbs in separate shallow bowls (like pie plates) season each with salt and pepper. Place a wire rack on the baking sheet.

2. Working with one at a time, place chicken breasts between two large pieces of plastic wrap. Using the flat side of a meat mallet or the bottom of a small heavy pan, pound each piece until ½ inch thick. Pat chicken dry with paper towels. Dredge chicken in flour, turning to coat both sides, then shake off excess. Dip chicken in eggs, coating completely and allowing excess to drip back into bowl. Coat entirely in bread crumbs, pressing firmly to adhere.

3. Place breaded chicken on rack, and bake (without turning) until browned and just cooked through, 10-15 minutes.

4. When chicken is almost finished cooking, whisk together remaining 2tbs oil and the lemon juice in a salad bowl; season with salt and pepper. Add arugula and onion; toss to coat. Serve salad over chicken, with lemon wedges on the side.

Source: Everyday Food; Fresh Flavor Fast


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