Chicken Milanese and Lemon Arugula Salad

Ingredients

• 3 chicken breasts, butterflied and pounded thin

• All purpose flour (enough to coat each chicken)

• Panko bread crumbs (enough to coat)

• 2 eggs

• 2 Tbs of milk

• 1/4 cup of grated Parmesan

• Salt and Pepper to taste

• Shaved Parmesan for garnish

Ingredients for arugula salad

• Arugula

• 1/3 cup of extra virgin olive oil

• 1 Tbs of grated Parmesan

• 1 tsp of honey

• 1 tsp of Dijon mustard

• Juice of 1 large lemon

• Salt and Pepper to taste

Directions:

1.) Make your dredging station. In one dish, Whisk eggs with milk, salt, and pepper. In a second dish mix your flour, salt, and pepper. In a third dish, mix your panko breadcrumbs and grated Parmesan.

2.) Dredge each of your pounded out chicken breast in the flour mixture, then the egg mixture, and finally the panko mixture. Set aside.

3.) Fry up each prepared chicken breast in a hot stove top skillet with olive oil. The thinner your chicken, the less time to fry. Fry until cooked all the way through, about 2-3 mins per side.

4.) While chicken is frying, mix up all dressing ingredients until combined. Toss on top of arugula using as much as you want and keeping the extra to drizzle with your chicken or future salads.

5.) When chicken is cooked all the way through, plate and top with arugula. Garnish with shaved parm, and lemon wedges.

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