Chicken Milanese

 

4

boneless skinless chicken breasts (about 1 1/4 lb)

3/4

cup Progresso® Italian style bread crumbs

1/4

cup freshly grated Parmesan cheese (1 oz)

1/8

teaspoon pepper

1/3

cup Gold Medal® all-purpose flour

2

eggs, lightly beaten

1

tablespoon olive or vegetable oil

2

tablespoons olive or vegetable oil

1

teaspoon lemon juice

1/4

teaspoon salt

1/4

teaspoon coarsely ground pepper

4

cups arugula

1

cup tomato pasta sauce, heated

1/2

cup shaved Parmesan cheese (about 1.6 oz)

• 1 Cut chicken breasts in half horizontally to make 8 thin pieces.
• 2 In medium bowl, mix bread crumbs, 1/4 cup grated Parmesan cheese and 1/8 teaspoon pepper; set aside. In separate medium shallow bowls, place flour and eggs.
• 3 Coat chicken with flour, shaking off excess, then dip into eggs, letting any excess drip back into bowl. Coat chicken with bread crumb mixture, pressing to coat.
• 4 In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook about 2 minutes or until golden on bottom. Turn chicken over; cook 3 to 4 minutes or until golden on outside and no longer pink in center.
• 5 In small bowl, beat all salad ingredients except arugula with wire whisk. In medium bowl, toss arugula with oil mixture to coat.
• 6 Place 2 chicken pieces on each of 4 plates, placing in the center. Spoon about 1/4 cup of the pasta sauce around chicken on each plate. Spoon salad on top of chicken. Top with shaved Parmesan cheese.