Chicken Milanese with Arugula Salad

I made this for dinner last night and it certainly did not disappoint.  I actually ended up having the leftovers for lunch today.  Chicken Milanese is basically breaded, sauteed chicken.  It is a super easy dinner to prepare and it looks beautiful topped with the lemony, peppery Arugula Salad.

Chicken Milanese with Arugula Salad
Serves 4

1 1/2 cups plain dried breadcrumbs
1/4 cup plus 2 tablespoons olive oil
1/2cup all-purpose flour
2 large eggs, lightly beaten
Salt and ground pepper, to taste 
4 boneless, skinless chicken breast cutlets (about 6 ounces each)
2 tablespoons fresh lemon juice, plus lemon wedges, for serving
6 ounces baby arugula
1/4 cup shaved Parmigiano Reggiano

Place chicken cutlets between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Season chicken with salt and pepper to taste, 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.

Heat 1/4 cup oil in a non-stick skillet over medium heat.  Add chicken cutlets and cook until golden brown, about 3 minutes per side..

In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and shaved Parmigiano Reggiano and toss to combine. Top chicken with salad; serve with lemon wedges on the side.

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