Lemony chicken milanese with arugula salad

By bakers_delight85

Ingredients

• 4 skinless boneless chicken breast halves
• 2 large eggs
• 1 1/4 cups panko (Japanese breadcrumbs)
• 2 Tbsp. chopped fresh parsley
• 2 tsp. chopped fresh oregano
• 1 tsp. coarse kosher salt
• 3/4 tsp. ground black pepper
• 4 Tbsp. olive oil, divided
• 2 Tbsp. fresh lemon juice
• 2 cups (packed) baby arugula leaves (about 2 ounces)

Preparation

Step 1

Using meat mallet or rolling pin, pound chicken between sheets of plastic wrap to 1/2-inch thickness. Whisk eggs in medium bowl to blend. Mix panko, parsley, oregano, salt, and pepper on plate. Dip chicken into beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely. Heat 3 Tbsp. oil in large nonstick skillet over medium heat. Add chicken and saute until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with lemon juice. Toss arugula with remaining 1 Tbsp. oil in medium bowl to cat; sprinkle with salt and pepper. Mound salad atop chicken. Makes 4 servings