Description
- Preheat oven to 400°F (200°C).
- Place flour, beaten eggs, and breadcrumbs in separate shallow bowls.
- Season chicken breasts with salt and pepper, then coat in flour, dip in eggs, and coat in breadcrumbs.
- Heat olive oil in a skillet over medium-high heat and cook chicken until golden brown, about 4 minutes per side.
- Transfer chicken to a baking sheet and bake in the oven for 10-15 minutes, until cooked through.
- In a bowl, whisk together olive oil, balsamic vinegar, and lemon juice to make the salad dressing.
- Toss arugula in the dressing and serve alongside the chicken Milanese.
Ingredients
Scale
- 8 oz pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
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- Preheat oven to 400°F (200°C).
- Place flour, beaten eggs, and breadcrumbs in separate shallow bowls.
- Season chicken breasts with salt and pepper, then coat in flour, dip in eggs, and coat in breadcrumbs.
- Heat olive oil in a skillet over medium-high heat and cook chicken until golden brown, about 4 minutes per side.
- Transfer chicken to a baking sheet and bake in the oven for 10-15 minutes, until cooked through.
- In a bowl, whisk together olive oil, balsamic vinegar, and lemon juice to make the salad dressing.
- Toss arugula in the dressing and serve alongside the chicken Milanese.
Notes
- For a lighter version, you can bake the chicken breasts instead of frying them.
- If you prefer a more substantial salad, you can add shaved Parmesan or toasted pine nuts.
- The chicken can be made ahead of time and served at room temperature for a picnic or lunch.