Chicken Milanese

Instructions

1. 1

   Place chicken breasts between two sheets of plastic wrap and pound to 1/4 inch (6mm) thickness using a meat mallet.

2. 2

   Set up three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan in the third.

3. 3

   Season the chicken cutlets with salt and pepper on both sides.

4. 4

   Dredge each cutlet in flour, shaking off excess, then dip in egg, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.

5. 5

   Heat olive oil and butter in a large skillet over medium-high heat until shimmering.

6. 6

   Fry the cutlets in batches, 2-3 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C).

7. 7

   Transfer to a paper towel-lined plate and keep warm.

8. 8

   Toss arugula with cherry tomatoes, a squeeze of lemon juice, and a drizzle of olive oil.

9. 9

   Serve each cutlet topped with the arugula salad and a lemon wedge on the side.