Chicken Milanese with Arugula Salad

Ingredients

• 1 1/4 cup(s) bread crumbs or panko crumbs
• 1/4 cup(s) olive oil
• 1/3 cup(s) all-purpose flour
• 2 whole(s) eggs lightly beaten
• 4 skinless chicken breast halves
• 2 tablespoon(s) lemon juice fresh squeezed
• 5 ounce(s) baby arugula
• 1 whole(s) small red onion

Preparation

1. 1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, 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. 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. 3. Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.


4. 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.