Chicken Milanese with Arugula Salad

Something so simple as chicken cutlets can be so fantastic. We all totally enjoyed this. Basic breaded and fried cutlets, with just a few ingredients and a simple recipe becomes really outstanding! Just the addition of arugula salad on top, sprinkled with lemon and olive oil dressing and some shavings of Parmigiano-Reggiano turn this into a flavorful, unforgettable dish! There was none leftover or I'd be having it again for lunch today!

Chicken Milanese with Arugula Salad
Source: Easy Entertaining with Michael Chiarello, Food Network
adapted, inspired, whatever, I sort of followed the recipe somewhat!
Printable Recipe

8 (2-ounce) pieces boneless, skinless chicken breast (I use Perdue thin-sliced cutlets)
salt
Freshly ground black pepper
Parmesan wedge
1 lemon, quartered

Coating:
2 cups dried plain bread crumbs (I also mixed in some fresh bread crumbs from a baguette I had and whizzed in the food processor!)
1/2 cup freshly grated Parmesan
2 tablespoons minced fresh Italian parsley leaves
1 teaspoon salt
freshly ground black pepper
1 cup unbleached all-purpose flour
3 eggs
Olive oil, for frying

Arugula Salad:
arugula, washed and stemmed (about 8 cups)
Some red onion, sliced thin
Extra-virgin olive oil
Fresh lemon juice
Salt and freshly ground black pepper
Parmesan shavings

Preheat oven to 350 degrees F.

With a meat mallet or a rolling pin, pound the chicken cutlets between sheets of plastic wrap to 1/8-inch thickness. Season the cutlets with salt and pepper.

Make the coating: Combine the bread crumbs, cheese, parsley, salt, and pepper in a small bowl. Spread the mixture on a large plate. Spread the flour on another large plate. Break the eggs into a bowl and beat lightly. Dip the cutlets in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the cutlets on both sides with the seasoned bread crumbs, pressing them into place. As each cutlet is coated, place it on a tray. Cover the cutlets and refrigerate until you are ready to fry them.

Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4-inch. When the oil is almost smoking, add as many cutlets as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom. Turn and cook on the second side until browned on that side, about a minute or two. Lift the cutlets carefully, as they are done, allowing any excess oil to drain back into the skillet, and transfer to cookie sheet lined with paper bag to drain excess oil. Repeat with the remaining cutlets.

When ready to serve, place chicken cutlets on cookie sheet to finish cooking, about 2 minutes.

In a bowl, whisk together the oil and lemon juice; season with salt and pepper. Add arugula and onion; toss well.

Divide the cutlets among 4 plates, placing them in the center. Spoon a little red sauce on each side of the cutlets, if you like. (I use marinara.) Mound an arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad. Serve with lemon wedges on the side.

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