Chicken Milanese with Arugula-Cherry Tomato Salad

Chicken Milanese with arugula-cherry tomato salad is a classic Italian dish that features crispy breaded chicken cutlets served with a refreshing salad. Here's how you can make it 

Ingredients: For the Chicken Milanese: – 4 boneless, skinless chicken breast – Salt and pepper, to taste – 1 cup all-purpose flour – 2 large eggs, beaten

– 1 cup breadcrumbs (you can use plain or seasoned breadcrumbs) – 1/2 cup grated Parmesan cheese – 2 tablespoons olive oil, for frying – Lemon wedges, for serving

or the Arugula-Cherry Tomato Salad: – 4 cups arugula – 1 cup cherry tomatoes, halved – 1/4 cup red onion, thinly sliced – 2 tablespoons extra virgin olive oil – 1 tablespoon balsamic vinegar – Salt and pepper, to taste

Instructions: 1. Start by preparing the chicken Milanese. Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or the bottom of a heavy pan. Season both sides of the chicken breasts with salt and pepper.

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese 

Dredge each chicken breast in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture, pressing gently to adhere. Repeat with the remaining chicken breasts 

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken breasts to the skillet, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes on each side, or until the chicken is golden brown and cooked through 

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