Chicken Milanese

Notes

Perfectly crispy and juice at the same time! Served with an Arugula Salad in a Lemon Dijon Vinaigrette adds a bright lemon flavor.
I use chicken breasts but chicken things will work too. The key to this dish is making sure to pound the chicken super thin.
You can use a different oil to fry the chicken but I like the taste of olive oil with this dish.
Don’t use too much vinaigrette when tossing the arugula or it will become soggy.
The easiest way to get shaved parmesan is using a peeler. Also, this works best with fresh parmesan.

	Chicken
	1 pound skinless boneless chicken breasts
	Salt
	Pepper
	½ cup all-purpose flour
	2 large eggs
	1 lemon zested
	1 cup panko breadcrumbs
	1 cup fresh parmesan cheese finely grated
	1/2 cup olive oil
	2 tablespoon olive oil
	2 teaspoons lemon juice
	1 teaspoon Dijon Mustard
	Salt
	Pepper
	3-4 ounces baby arugula
	1/4 cup ounces shaved Parmesan cheese
	Lemon wedges - optional garnish

1.	Preheat oven to 200 degrees.
2.	Arrange chicken cutlets in a single layer on the plastic wrap-covered cLay out your chicken on a cutting board and cover with either plastic wrap or parchment paper. Pound chicken super thin. They should become very large once you pound them out.
3.	Season the chicken with salt and pepper on both sides.
4.	Prepare 3 bowls to dredge your chicken. One with flour, salt, pepper and lemon zest, one with whisked eggs and one with the bread crumbs mixed and grated parmesan cheese.
5.	First place each piece of chicken in the flour, coating both sides. Be sure to shake off any excess flour. Dip into eggs and then into the breadcrumb mixture making sure to cover both sides of the chicken.
6.	Heat a large skillet over medium high heat and add 1/4 cup olive oil. Once the oil is hot, place one piece of chicken into the pan and cook it for 3-5 minutes on each side or until golden brown.
7.	Place cooked chicken on a wire rimmed lined baking sheet and place in the oven. Continue to cook the remaining chicken.
8.	While the chicken is resting in the oven, combine 2 tablespoons olive oil, Dijon mustard, lemon juice, salt and pepper in a medium sized bowl. Whisk until it is well combined.
9.	Add arugula to the bowl and toss well making sure to coat all of the arugula.
10.	Add shaved parmesan and gently toss.
11.	Remove the chicken from the oven and serve along side with the arugula salad. Garnish with lemon wedges .