Chicken Milanese with Gluten-Free Breadcrumbs and Arugula Salad

Ingredients

• 4 medium Chicken Breasts
• 1 cup Gluten-Free Breadcrumbs
• 1/4 cup Grated Parmesan Cheese
• 2 large Eggs
• 1/4 cup Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• about 142 g Arugula
• 1 cup Cherry Tomatoes
• 2 tbsp Lemon Juice
• 2 tbsp Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place chicken breasts between two sheets of plastic wrap and pound to 0.635 cm thickness.
2. 2In a shallow dish, combine gluten-free breadcrumbs and parmesan cheese. Season with salt and pepper.
3. 3In another shallow dish, whisk eggs.
4. 4Dip each chicken breast in the egg mixture, then dredge in the breadcrumb mixture, pressing to adhere.
5. 5Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side.
6. 6In a bowl, combine arugula, cherry tomatoes, lemon juice, and olive oil. Toss gently to combine.
7. 7Serve chicken Milanese immediately with arugula salad.

Substitutions

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