Chicken Milanese

By charlotteh371

Serves 8

Ingredients

• 8 boneless, skinless chicken breast halves (about 6oz each)
• Salt and Pepper
• 1 1/3 cup plain, dry bread crumbs
• 1 1/2 tsp dried basil
• 1 1/2 tsp dried thyme
• 1 egg
• 2 tbsp unsalted butter
• 4 tbsp olive oil, divided
• 2 tbsp minced garlic
• 4 medium, ripe red and/or yellow tomatoes, seeded and diced
• 1 cup arugula, coarsely shredded
• 1 lemon, cut into wedges
• parmigiano cheese, shaved with a vegetable peeler for garnish

Preparation

Step 1

Place the chicken breast halves between two sheets of plastic wrap. Pound lightly with bottom of jar or wine bottle. Season both sides with salt and pepper. In a glass pie plate combine bread crumbs, basil and thyme. In a shallow bowl, whisk together egg and 1 tsp water. Dip chicken into egg mixture; shake to remove excess. Dredge chicken in bread crumbs, patting to make crumbs adhere. Heat butter and 2 tbsp oil in large nonstick skillet over medium heat. Add three pieces of chicken to skillet in a single layer and saute 5mins. Using tongs, turn chicken and cook 5 mins more, or until cooked through. repeat with remaining chicken.

As chicken is cooking, heat remaining oil in medium skillet. Add garlic and saute 1 mins. Add tomatoes and saute 1-2 mins. Season with salt and pepper. To serve, place chicken on serving plate. Spoon tomatoes over the chicken, top with arugula and garnish with lemon wedges and parmigiano cheese shavings.