Chicken Milanese

This version of Chicken Milanese is full of lemon and Parmesan flavors; an elegant dinner without the fuss. 

Ingredients:

For Chicken

4 small chicken breasts (pounded thin)

4 Tbs spoons flour (seasoned with salt and pepper)

2 eggs (whisked)

2 cups of Italian Breadcrumbs

1 tsp of garlic

1 tsp of onion

1 Tbs of grated Parmesan cheese

Zest of 1 lemon

oil for pan frying

For Arugula Salad

4 cups of baby Arugula

Juice of 1 lemon

1 tsp Dijon Mustard

1 Tb olive oil

1/2 tsp salt

1/2 tsp pepper

Shaved Parmesan cheese

Have three separate plates with the following ingredients: 

First plate: flour with salt and pepper, second plate: whisked eggs, third plate: Breadcrumbs with garlic and onion powder, Parmesan cheese, lemon zest combined.

Heat a pan for frying with a layer of vegetable oil to fry in. 

Coat each piece of chicken in flour mixture, then eggs, and finally breadcrumb mixture. Add to pan and fry on medium heat until golden brown and cooked through, about 5 minutes per side. Lightly salt and pepper the chicken as soon as it comes out of the pan. 

Let rest on a tray lined with a paper towel. 

In the mean time make salad by doing the following: 

Add baby Arugula to a bowl. In a separate bowl combine lemon juice, Dijon, salt and pepper, whisk in olive oil until it comes together as a dressing (you may need more or less oil depending on how much oil you like).

Slowly dress the Arugula (add about a tablespoon of the dressing at a time to the salad while tossing. Do not over dress the salad, you may find that you will not use all the dressing). Add shaved Parmesan cheese and toss.

Place a piece of chicken on a plate and top with 1 cup of salad.

Makes 4 servings.