Description
Crispy, golden Chicken Milanese served with a refreshing arugula salad dressed in a zesty balsamic-lemon vinaigrette. A perfect balance of rich, crispy chicken and a light, tangy side salad!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- Salt and pepper to taste
- 4 cups arugula
- 1 lemon
- Olive oil
- Balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C).
- Place flour, beaten eggs, and breadcrumbs in separate shallow bowls.
- Season chicken breasts with salt and pepper, then coat in flour, dip in eggs, and coat in breadcrumbs.
- Heat olive oil in a skillet over medium-high heat and cook chicken until golden brown, about 4 minutes per side.
- Transfer chicken to a baking sheet and bake in the oven for 10-15 minutes, until cooked through.
- In a bowl, whisk together olive oil, balsamic vinegar, and lemon juice to make the salad dressing.
- Toss arugula in the dressing and serve alongside the chicken milanese.
Notes
- For an extra crispy coating, use panko breadcrumbs instead of regular breadcrumbs.
- You can add shaved parmesan to the arugula salad for extra flavor.
- Serve with a side of roasted potatoes or pasta for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes