Recipe of the Month

Chicken Milanese w/Arugula Salad

Recipe provided by Lisa C.. "This has been a family favorite this summer and you will want to try it! Very easy to make and the combination of the arugula, lemon and chicken is to die for!"

Ingredients

• 1 1/4 cups plain dried breadcrumbs
• 1/4 cup plus 2 tablespoons olive oil
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• Coarse salt and ground pepper
• 4 boneless, skinless chicken breast halves (about 6 ounces each)
• 2 tablespoons fresh lemon juice, plus lemon wedges, for serving
• 5 ounces baby arugula
• 1 small red onion, thinly sliced

Directions

1. Coat the breadcrumbs with 1/4 cup olive oil in a pan over medium heat until golden brown. Remove from pan to cool.
2. Place flour and eggs in separate bowls; season with salt and pepper.
3. One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick.
4. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
5. Bake chicken on rimmed baking sheet without turning, until opaque throughout, 10 to 15 minutes.
6. In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.