Chicken Milanese

Chicken Milanese

Serves 2

5 Ingredients

I package baby arugula

2 chicken breasts

Parmigiano Reggiano cheese

2 lemons

1 cup Italian seasoned breadcrumbs

From the Pantry

Olive oil

Pound the chicken breasts between two sheets of plastic wrap or parchment paper until they are about ½ inch thick.  Place chicken breasts on a plate and squeeze over the juice of half a lemon.  Coat the chicken in the lemon juice and season them with salt and pepper.

In a shallow dish or plate add the breadcrumbs and grate in a couple ounces of the parmigiano cheese.  Mix to combine.

Press the chicken into the breadcrumbs firmly and coat on all sides, looking for naked spots, and set aside.

Heat oil in a skillet over medium heat.  Use just enough oil to coat the bottom of the pan.  Once oil is shimmering carefully lay the chicken in (work in batches if needed).  Cook for 3-4 minutes or until golden brown on the first side and carefully flip and cook the other side until golden brown and cooked through (about 3-4 minutes more).

Rest the chicken and grate on more cheese if desired.

Place your arugula in a large bowl and dress with olive oil and the juice of the other half of the lemon.  Toss to dress thoroughly.

Plate the chicken with the salad over the top or on the side and garnish with additional cheese and a wedge of lemon.