I think I could happily eat this every night of the entire summer, maybe even the rest of the year, and not get bored! It's so delicious and satisfying and light and super easy to put together! If you try just one new dish this summer, let this be the one!
I think I've had this recipe wedged into a folder for maybe 15 years and because it's super-simple, bypassed it over and over again in favor of more exciting seeming fare. When will I learn that simple is generally best?!! Because this is the best--It's a wonderful combination of moist lemony panko coated chicken cutlet and slightly bitter crunchy arugula that comes together to wow your tastebuds. I'm not being melodramatic when I say, "Run to the store and get the ingredients to make this tonight!!"
You can make this even easier by buying thin slice cutlets. If you don't, you're going to want to pound them thin. Then you just dip them in egg and panko that's been seasoned with salt, pepper and fresh parsley and pan fry them until they're cooked through and golden brown.
Next you transfer them to plates and sprinkle with a little lemon juice and top them with arugula that's been tossed with a bit of olive oil, salt and pepper.
Every bite is flat out fantastic and no one flavor overpowers the other. Ok, I think I've given you enough encouragement--now I need to run to the store to get the ingredients so I can make these again tonight!!
Lemony Chicken Milanese with Arugula Salad
Makes 4 servings
Prep & Cook Time: 20-25 minutes
1 1/2 pounds boneless, skinless chicken breasts (try to use the thin-cut version if possible)
2 large eggs
1 1/4 cups panko
3 tablespoons fresh chopped parsley, divided
1 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 tablespoons olive oil, divided
2-3 tablespoons fresh lemon juice
2 cups (packed) baby arugula leaves (I used one large Trader Joe's bag)
1. If your chicken cutlets are not already thin-sliced, place them between 2 sheets of plastic wrap and and using a meat mallet or hammer, pound them to about 1/2 inch thick. Then in a medium shallow bowl, whisk the eggs to blend. On a large plate combine the panko, 2 tablespoons of the parsley, garlic powder, salt and pepper. Dip the chicken into the egg first to thoroughly coat it and then dredge in the panko mixture.
2. Heat 3 tablespoons of the oil in a large nonstick skillet over medium heat. Add the chicken and cook for about 5-7 minutes per side, until chicken is cooked through and golden brown on both sides. Remove from the pan and transfer to plates. Sprinkle on a bit of lemon juice. In a large bowl, toss arugula with the remaining oil and salt and pepper to taste. Place a large mound atop each cutlet and serve immediately.
3. Recipe doubles well. You'll need to either use two frying pans or keep the cooked cutlets warm in a low oven while you saute the second batch.
Note: Recipe adapted from an old issue of Bon Appetit Magazine.