A delicious Chicken Milanese served with a fresh arugula salad and homemade dressing. This dish features breaded chicken cutlets cooked to golden perfection and topped with a refreshing salad.
1: To make the dressing/salad: Add red wine vinegar to a bowl, add dried oregano and mix together.
2: Whisk in olive oil. Season with salt and pepper to taste.
3: Stir in red onion and tomatoes. Let sit at room temp.
4: When ready to eat, combine washed and dried arugula with the dressing by adding one spoonful at a time until lightly coated.
5: Top with freshly sliced Parmesan cheese.
6: To make the chicken: Season with the seasoning blend.
7: Add chicken to a bowl, pour over half and half and mix until coated.
8: In a separate bowl, add the seasoned breadcrumbs. Coat chicken in breadcrumbs.
9: Repeat until all chicken is breaded.
10: Heat skillet on medium. Add olive oil and butter.
11: Add 2-3 pieces of chicken to pan, don’t overcrowd. Cook until golden, about 5-7 minutes a side.
12: Remove cooked cutlets to a paper towel lined plate. Season with salt.
13: Set aside until ready to serve or keep warm in a 200-degree oven.
14: Plate the chicken, dress the arugula and pile on top of chicken. Serve with a fresh squeeze of lemon and enjoy!
