CHICKEN MILANESE WITH ARUGULA SALAD RECIPES

Steps:

• In a medium bowl, whisk olive oil and balsamic.
• Add tomatoes, basil and onions; season with salt and pepper. and toss.
• Set aside at least 10 minutes so the juices combine.
• Preheat oven to 450°.
• Place a large baking pan in the oven to get hot.
• Combine breadcrumbs and grated cheese in one bowl.
• In another bowl combine olive oil, lemon juice, and pepper.
• Lightly pound chicken breasts into cutlets, you should have 6.
• Wash and dry cutlets well with paper towels; season with salt and pepper.
• Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere.
• Remove the baking pan from the oven and spray with cooking spray.
• Place the chicken on the baking sheets and spray with olive oil spray on top.
• Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden brown.
• Remove from the oven and top with arugula and tomato salad on top.

Steps:

• Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick.
• Sprinkle both sides with salt and pepper.
• In a shallow plate, beat the egg and 1 teaspoon of water together.
• Combine breadcrumbs and parmesan cheese in a shallow bowl.
• Dip the chicken into the egg, then the breadcrumb mixture.  Place on a work surface and spray both sides with olive oil.
• Preheat the air fryer to 400F.
• In batches transfer to the air fryer basket and cook 7 minutes, turning halfway until golden and cooked through.
• Serve chicken with 1 1/2 cups arugula and top with a generous amount of lemon juice.
• Oven Directions: