Chicken Milanese with Arugula Salad

A delightful dish where crispy and juicy chicken meets a fresh and tangy arugula salad, creating the best combination of flavors.

By @mealprepgram

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 0 avocado oil
• 2 pieces chicken breast pounded thin
• 0 salt
• 0 black pepper
• 0.5 cups flour
• 2 eggs beaten
• 0.5 cups panko breadcrumbs
• 0.5 cups Italian breadcrumbs
• 0.33 cups grated parmesan
• 0 avocado oil
• 4 cups arugula
• 10 pieces cherry tomatoes sliced in half
• 0.25 cups shaved parmesan
• 1 whole lemon juiced
• 0 olive oil
• 0 salt
• 0 black pepper

Instructions

1. Preheat oven to 425°F convection and spray or drizzle a large baking sheet with some oil.
2. Place chicken between two pieces of plastic wrap and pound with the flat side of a meat mallet until the chicken is 1/4 inch thick. Season with salt and pepper on both sides.
3. Set up your dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Italian breadcrumbs, and grated Parmesan.
4. Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture. Place on the greased baking sheet.
5. Spray the chicken with oil and bake for 12-15 minutes until the internal temperature reaches 165°F.
6. While the chicken is baking, prepare the salad by mixing arugula, cherry tomatoes, and shaved Parmesan in a bowl. Dress with lemon juice, olive oil, salt, and pepper.
7. Serve the crispy chicken topped with the fresh salad and enjoy.