Chicken Milanese with Arugula Salad

Serves 4
(I forgot to write down the prep/cooking times. This did take longer than I would have liked or thought, but there is a lot you could ahead of time. You could make the salad and the dressing, and also prepare the chicken up to the the cooking part.)

1 1/2 Tbsp fresh lemon juice
1 Tbsp olive oil
1/4 tsp table salt
1/4 tsp black pepper
2 bunches arugula (I used two handfuls)
1/2 medium fennel bulb, very thinly sliced (about 1 cup)
1/4 cup red onion, thinly sliced
1 cup grape tomatoes, quartered

1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
1 tsp table salt
1/2 tsp black pepper
2 Tbsp all-purpose flour
1 large egg
3 large egg whites
1/4 cup fresh parsley, minced
1/4 cup Parmesan cheese, grated
1/3 cup dried bread crumbs
cooking spray,
1 Tbsp regular butter
2 Tbsp fresh lemon juice, or to taste

1. In a small bowl, whisk together first four ingredients; set aside.

2. In a large salad bowl, combine arugula, fennel, onion and tomatoes; set aside.

3. Place chicken between two sheets of wax paper; pound until 1/3-inch-thick. Rub salt and pepper into both sides of chicken.

4. Place flour in a shallow bowl. Place bread crumbs in another shallow bowl. In a third shallow bowl, whisk together egg, egg whites, parsley and cheese. Dip a piece of chicken into flour; turn to coat and shake off any excess. Next, dip chicken into egg mixture; turn to coat. Lastly, dip chicken into bread crumbs, shaking off any excess ingredients. (You want to coat the chicken very lightly, not cover it with a heavy crust.) Set aside and repeat with remaining chicken.

5. Coat a large skillet with cooking spray; place over medium-high heat. Melt butter in skillet (do not allow it to burn); add chicken. Cook chicken until coating is golden, flipping once, about 10 minutes; remove to plates.

6. Toss salad with dressing. Sprinkle chicken with lemon juice and serve
topped with salad.

Yields 1 piece of chicken and 2 cups of loosely packed salad.

Results: This was great! It did take longer to prepare than I would like, but it was worth it. Henry ate all of his, then downed Steven's as well. This is one of those meals that you can trick your husband into thinking he's eating more than he really is. We each only had a 1/2 breast serving, but it was very filling. The leftovers were great too, and the dressing was light enough that it didn't make the leftover salad wilt. A keeper!

Oh, one more thing...the Parmesan cheese was sort of wasted. Half of the cheese remained in the egg mixture and you couldn't taste it in the chicken. Next time I'll leave the cheese out of the egg and instead sprinkle it on the salad.