Trouble With Toast

Recipe: Lemony Chicken Milanese with Arugula Salad | August 5, 2009

Along with the previously posted pesto (say THAT three times fast), I decided to stick to an Italian theme when preparing dinner for our friends and neighbors the other night.  Because I had a big, rich dessert planned (to be posted soon), I didn’t want to do anything heavy like lasagna or chicken parmesan.

This dish fit perfectly into my plans.  Breading and pan-frying the chicken gave the meat great flavor and a nice, golden-brown appearance.  The lemon juice provided a nice acidic kick, and the salad (note: I had to use a mixed green/herb salad, as my retarded Whole Foods had NO ARUGULA) provided some bitterness and crunch.  The fact that there are no photographs of this delicious meal–for which I truly apologize–further proves how tasty it was, as we couldn’t be bothered to stop eating long enough to snap a shot.  If you have small saute pans (or if, like me, you made extra), you can fry the chicken up and then keep it in a warm oven until everything else is finished.

  • 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)

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.

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.

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