This is such a classic dish, but so delicious. It comes together quickly and is really light and fresh for a great healthy dinner.
- 1 cup flour
- 2 eggs, beaten
- 2 cups seasoned bread crumbs
- 4 chicken cutlets (Pounded to 1/4 in. thickness)
- sea salt and pepper to taste
- finely chopped fresh parsley for garnish
- olive oil for frying
- 4 cups baby arugula
- 1 cup micro greens
- 1/2 cup sliced cherry tomatoes
- 1/4 thinly sliced red onion
- 1/2 cup shaved parmesan cheese
- juice of 1 lemon
- 1 1/2 tablespoon honey
- 1/4 cup extra virgin olive oil
Set up a breading station with flour, eggs, and breadcrumbs. Season each ingredient with salt and pepper. Season both sides of the pounded chicken with salt and pepper. One by one, coat the chicken in the flour, shake off. Then dredge it in the egg, drain off, then dredge it in the bread crumbs. Repeat with each piece of chicken. Set aside.
Add about 1/3 cup of olive oil to a large frying pan over medium-low head and add the breaded chicken cutlets. Cook for 3 to 4 minutes per side or until golden brown and cooked through. Drain on a paper towel until ready to serve.
In a large bowl, toss together the arugula, micro greens, tomatoes, and red onions, add some salt & pepper Set aside. In a medium size bowl, add the lemon and honey and slowly drizzle in the olive oil while continuing to whisk until emulsified. Season with salt and pepper and set aside. Right before serving, pour the salad dressing into the arugula mixture and toss to coat evenly.
Serve the cooked chicken Milanese with a nice helping of the salad mixture directly on top of the chicken. Finish with some shaved parmesan cheese and garnish with fresh parsley.