Chicken Milanese with Lemony Rocket Salad

The awesome thing about making this dish is that you most likely have EVERY ingredient at home. It takes a whole 15 to 20 minutes to make the entire meal, and it’s completely filling. If you’d like a starch, bake a potato, top with butter and seasoning salt.

Chicken Milanese with Lemony Rocket Salad – Serves 2
2 skinless boneless chicken breasts
1 egg
1/2 cup milk
1 cup breadcrumbs
1 tablespoon minced parsley
1 teaspoon dry oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Olive oil
Freshly squeezed lemon juice, from 1/2 lemon
2 cups rocket (baby arugula)

Using a meat mallet, flatten the chicken breasts between sheets of parchment to thickness of 1/2 inch. Whisk egg and milk in medium bowl to blend. Mix breadcrumbs, parsley, oregano, salt, and pepper in a deep plate. Dip chicken in milk miture; turn to coat. Dredge in breadcrumb mixture, coating completely.

Heat olive oil in large nonstick sautepan over medium heat. Add chicken and saute until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates. Toss arugula with olive oil and lemon juice in medium bowl to coat; sprinkle with salt and pepper. Mound salad on top of chicken and serve.

If you don’t have a sautepan large enough to hold two breasts, cook the first one, and place in the oven at 400 degrees F while you cook the other piece of chicken.

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Happy Cooking!


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