Chicken Milanese with Arugula Salad

By mirelsonp

Ingredients

• 1 1/4 cups plain dried breadcrumbs
• 1/4 cup plus 2 Tbsp olive oil
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• coarse salt and ground pepper
• 4 boneless, skinless chicken breast halves (about 6 ounces each)
• 2 Tbsp fresh lemon juice, plus lemon wedges, for serving
• 5 oz baby arugula
• 1 small red onion, thinly sliced

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 425 degrees F. On a rimmed baking sheet, toss breadcrumbs and 1/4 cup oil until well combined; spread on sheet. Bake, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.

2. One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off) dredge in breadcrumbs, pressing firmly to adhere.

3. Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.

4. In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.