Crispy Chicken Milanese with Arugula Salad

Ingredients:

• For the Chicken:
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1/4 cup olive oil (for frying)
• For the Salad:
  • 3 cups fresh arugula
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup shaved Parmesan cheese
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions:

1. Prepare the Chicken:
   • Pound the chicken breasts to an even thickness.
   • Set up a breading station: one plate with flour, one bowl with beaten eggs, and one plate with breadcrumbs mixed with Parmesan cheese, garlic powder, paprika, salt, and pepper.
   • Dredge each chicken breast in flour, dip in the egg, and coat thoroughly with the breadcrumb mixture.
2. Cook the Chicken:
   • Heat olive oil in a large skillet over medium-high heat.
   • Fry the chicken breasts for 3-4 minutes on each side until golden brown and cooked through (internal temperature of 165°F or 74°C).
   • Remove and place on a paper towel-lined plate to drain excess oil.
3. Make the Salad:
   • In a large bowl, combine arugula, cherry tomatoes, and shaved Parmesan.
   • Drizzle with lemon juice and olive oil, and season with salt and pepper. Toss gently to combine.
4. Serve:
   • Plate each chicken Milanese and top with the arugula salad. Serve immediately for a crisp and refreshing meal.