Lemony chicken milanese with arugula salad
Indulge in the zesty flavors of lemony chicken milanese paired with peppery arugula salad. A harmonious blend of tangy, savory, and refreshing tastes.
Ingredients:
- 4 skinless boneless chicken breast halves
- 2 large eggs
- 1 1/4 cups panko (Japanese breadcrumbs)
- 3 tablespoons chopped fresh parsley, divided
- 2 teaspoons chopped fresh oregano
- 1 teaspoon coarse kosher salt
- 3/4 teaspoon ground black pepper
- 4 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 2 cups (packed) baby arugula leaves (about 60g)
Instructions:
- Place the chicken breast between two sheets of plastic wrap and pound it with a meat mallet or rolling pin until it is about 1/2 inch thick. In a medium bowl, whisk the eggs together. In a plate, combine the panko, 2 tablespoons of parsley, oregano, salt, and pepper. Dip the chicken into the beaten eggs, making sure it is well-coated, then coat it with the breadcrumb mixture. In a large nonstick skillet, heat 3 tablespoons of oil over medium heat. Cook the chicken until it is golden brown and cooked through, which should take about 5 minutes per side. Place the cooked chicken on plates and drizzle some lemon juice over them. In another bowl, toss the arugula with the remaining 1 tablespoon of oil, salt, and pepper. Place the salad on top of the chicken.
Summary:
- Calories: 1335 kcal
- Fat: 76 g
- Protein: 100 g
- Carbs: 61 g
- Potassium: 1653 mg
- Magnesium: 152 mg