MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Milanese
Categories: Poultry, Breads, Cheese, Citrus, Vegetables
Yield: 4 servings

1 ts Onion powder
1 ts Garlic powder
Salt & black pepper
2 (10 oz ea) boned, skinned
- chicken breasts
1/2 c A-P flour
2 lg Eggs, beaten
1 1/4 c Panko bread crumbs
1/2 c Fine grated Parmesan
+=PLUS=+
1/2 c Shaved Parmesan
1 c Olive oil for pan-frying; +
3 tb For the salad
1 tb Fresh lemon juice
+=PLUS=+
Lemon wedges for serving
5 oz Arugula (about 5 packed
- cups)
1 c Cherry tomatoes; halved

PREPARE THE CHICKEN: In a small bowl, stir together the
onion powder, garlic powder, 2 teaspoons salt and 1 1/2
teaspoons pepper.

Set each chicken breast on a cutting board. Set one palm
on top of one breast to hold it still then use a chefrCOs
knife with the other hand to slice the breast in half
horizontally. Repeat with the second chicken breast,
then, using a meat mallet or the bottom of a heavy
skillet, pound each piece until no more than ?-inch
thick. Season generously on both sides with half the
seasoned salt.

Set the flour and eggs into two separate shallow bowls.
To a third, add the panko, finely grated Parmesan and
the remaining seasoned salt and stir to combine. Dip one
piece of chicken into the flour to coat all over, then
transfer to the eggs and turn to coat. Add to the panko
mixture and turn, pressing panko into it until fully
coated. Transfer to a baking sheet and repeat with the
remaining chicken. (The breaded chicken will hold in the
refrigerator for a few hours.)

In a medium nonstick skillet, heat a 1/2" layer of oil
over medium-high. Working in two batches, add the
breaded chicken and cook, undisturbed, until golden on
both sides, about 3 minutes per side. (You could also
cook them all at once in a large skillet, though yourCOll
need twice the amount of oil to do so.) Transfer to a
wire rack and lightly sprinkle with additional salt, if
desired.

WHILE THE CHICKEN COOKS, PREPARE THE SALAD: In a large
bowl, whisk to combine the olive oil and lemon juice;
season to taste with salt and pepper. Add the arugula,
cherry tomatoes (if using) and shaved Parmesan; toss to
coat then season to taste again with salt and pepper.

Divide the chicken among plates and pile the salad on
the side. Serve immediately, with lemon wedges for
squeezing on top.

By: Alexa Weibel

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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