Chicken Milanese with Arugula & Lemon

I loved this flavor combination – tender breaded chicken, tangy arugula, and lively lemon. This is also a great recipe for crispy chicken that isn’t fried. Quick and easy … you’ll love it.

For the chicken breading (use enough flour/crumbs to coat your chicken, about 1 cup per 4 breasts) —

  • Italian style dried breadcrumbs
  • 1/4 cup olive oil
  • All-purpose flour
  • 2 large eggs, lightly beaten
  • S/P
  • 4 boneless, skinless chicken breasts
  • 2 lemons
  • Arugula
  • 1 small red onion, thinly sliced
  1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet (see below).

  1. Place the chicken breasts in large ziplocks and pound with a meat mallet until about 1/2 inch thick.
  2. Coat chicken on both sides with flour, then dip in eggs, and lastly dredge in breadcrumbs, pressing firmly to adhere.
  3. Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
  4. In a bowl, whisk together a quick dressing of olive oil and lemon juice; season with salt and pepper.
  5. Top chicken with arugula and onion and drizzle dressing atop.  Serve with lemon wedges on the side.

Serves: 4

Recipe source: Everyday Foods May 2008

Time: 30 minutes