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Lemony Chicken Milanese with Arugula Salad

4.4

(48)

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Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.

Recipe information

  • Total Time

    20 minutes

  • Yield

    Makes 4 servings

Ingredients

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

Preparation

  1. Step 1

    Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.

    Step 2

    Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with lemon juice. Toss arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Mound salad atop chicken.

TagsCutletChicken BreastChickenPoultryLemonCitrusFruitArugulaLeafy GreensVegetableMainDinnerDairy FreeNut FreeQuickEasy30 Minutes or LessWeeknight MealsSauteBon Appétit

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