Chicken Milanese with Arugula Salad!
This is the best weeknight meal! I love the combination of a well seasoned chicken cutlet with fresh arugula and tomatoes. Everyone will love this meal and it is ready within 20 minutes!
Prep time: 15 minutes Cook time: 10 minutes
-1 package of organic thin sliced chicken breasts
-1 cup Italian style bread crumbs
-2/3 cup grated parmesan cheese
-salt and pepper
-1/4 sliced red onion
- 2-3 tablespoons of olive oil
-2 tablespoons olive oil
-2 tablespoons fresh squeezed lemon juice
-1 tablespoon of balsamic vinegar
-salt and pepper
-1 clove of garlic
-Pound your chicken breasts to make them thin and the same size.
-In a small bowl whisk 2 eggs and add 1/3 cup of grated parmesan and a sprinkle of salt and pepper.
-On a large plate, add your breadcrumbs, 1/3 cup of grated parmesan, and a sprinkle of pepper. Mix to combine.
-Dip each chicken cutlet in the egg mixture and then in the breadcrumb mixture. Be sure to have a good layer of breadcrumbs on your chicken.
-On the stovetop add the olive oil to a pan and heat on Med-High. Add your cutlets and cook a few minutes on each side until cooked all the way through. Cooking times will vary depending on the thickness of your chicken. At this point your kitchen will start to smell so good!
-While your chicken is cooking, add the arugula to a big salad bowl.
-Add in the sliced tomatoes and onions.
-Make the salad dressing. Combine the olive oil, lemon juice, balsamic vinegar, a sprinkle of salt and pepper, and a whole clove of garlic. Mix well.
-Take out the clove of garlic and pour all over the arugula. Mix.
-Plate your Milanese. Add a chicken cutlet and then the arugula salad on top. Garnish with parmesan and lemon wedges.
-*I also love to serve this dish with a couple banana peppers in the salad.
*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet