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Fresh Chicken Recipes

Chicken Milanese with Arugula Salad

40 Mins
6 Servings
pan-fried chicken with a bright arugula salad featuring lemon vinaigrette, cherry tomatoes, shaved Parmesan, and toasted pine nuts

Ingredients

1 Package Nature Raised Farms® Thin Sliced Boneless Skinless Chicken Breasts

1 Cup All-purpose flour

2 Large eggs

1 Tablespoon Water

1 Cup Italian-seasoned breadcrumbs

1/4 Cup Parmesan cheese, Grated

1 teaspoon Kosher salt

1 teaspoon Black pepper

1/2 teaspoon Garlic Powder

1/4 Cup Olive oil, divided

1/8 teaspoon Chili Flake, Optional

Lemon Arugula Salad

5 Ounces Baby arugula

1 Cup Cherry tomatoes, halved

1/4 Cup Pine nuts, toasted

1/4 Cup Shaved Parmesan cheese

2 Tablespoons Fresh lemon juice

1 Tablespoon Extra virgin olive oil

1/4 teaspoon Kosher salt

1/8 teaspoon Black pepper

Thin-sliced Nature Raised Farms® Boneless Skinless Chicken Breasts are lightly breaded, and pan-fried until crisp and golden. The chicken is finished with a bright arugula salad featuring lemon vinaigrette, cherry tomatoes, shaved Parmesan, and toasted pine nuts for a fresh, restaurant-inspired meal.
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Make it with Thin Sliced Boneless Skinless Chicken Breasts

Directions

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper.
  2. Using a meat mallet or rolling pin, gently pound the chicken to approximately ¼-inch thickness.
  3. Season both sides of the chicken lightly with the 1/2 tsp salt and 1/2 tsp black pepper.
  4. Place the flour in one shallow dish.
  5. In a second shallow dish, whisk together the eggs and water. Season with 1/2 tsp garlic powder, 1/2 tsp black pepper and 1/2 tsp Kosher salt.
  6. In a third shallow dish, combine the breadcrumbs, grated Parmesan cheese and if desired, chili flakes.
  7. Dredge each piece of chicken in the flour, shaking off excess.
  8. Dip the chicken into the egg mixture.
  9. Coat thoroughly in the breadcrumb mixture, pressing gently to help the coating adhere.
  10. Heat 2 tablespoons olive oil in a large skillet over medium heat.
  11. Working in batches if needed, cook the chicken for 2 to 3 minutes per side until golden brown and crisp.
  12. Using a digital thermometer, verify the chicken reaches an internal temperature of 170°F.
  13. Transfer the cooked chicken to a wire rack or paper towel-lined plate and repeat with remaining chicken, adding additional oil as needed.
  14. While the chicken rests, combine the arugula, cherry tomatoes, toasted pine nuts, and shaved Parmesan in a large bowl.
  15. Whisk together the lemon juice, olive oil, salt, and black pepper for the Arugula salad in a small bowl, then toss with the salad just before serving.
  16. Place a piece of Chicken Milanese on each plate and top with the lemon-dressed arugula salad. Serve immediately.