Chicken Milanese

• portions: Recipe serves 2
• temps total: 45 minutes

Ingrédients

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Chicken:▪️2 Chicken Breasts▪️Kosher Salt & Pepper▪️1/4 Cup Flour▪️1 Large Egg▪️1/4 Cup Panko Breadcrumbs▪️1/4 Cup Italian Breadcrumbs▪️1/4 Cup Grated Parmesan▪️Avocado Oil Spray or Olive Oil Spray▪️

Arugula Salad:▪️4 Cups Arugula▪️10 Cherry Tomatoes, sliced in half▪️1/4 Cup Shaved Parmesan, plus more for serving▪️Freshly Squeezed Lemon Juice▪️Olive Oil▪️Salt & Pepper▪️

Instructions

Preheat the oven to 425F convection (or 450F regular bake) and line a baking sheet with a wire rack. Spray the wire rack with oil. (If you don't have a wire rack, just oil the baking sheet.)

Working one at a time, place the chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until 1/4-inch thick. Season with salt and pepper on both sides.

Set up your dredging station: Add the flour to a large shallow bowl, beat the egg in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl.

Coat both sides of each chicken breast in flour, then egg (letting excess drip off), then the breadcrumb mixture, pressing the breadcrumbs on with your fingers. Place the chicken on the greased wire rack on the baking sheet.

Spray the top of the chicken cutlets generously with oil and bake for 12-15 mins until the internal temp reaches 165F. Option to broil at the end for 1-2 mins to get the top of the cutlets extra golden brown.

While the chicken bakes, add the arugula, cherry tomatoes, and parmesan to a bowl. Dress to taste with lemon juice, olive oil, salt, and pepper.

Serve the chicken with a generous mound of arugula salad on top. Sprinkle on some extra shaved parmesan and enjoy!

30 minute total prep + cook time