LEMON & PARMIGIANO CHICKEN OVER ARUGULA

When in Italy, my favorite meal to order in a ristorante is Chicken Milanese. This time I added the addition of Parmigiano cheese and lemon zest to the breading to give it a little different twist. Serving it over a bed of arugula and is a very popular entree in Positano, Italy. I added radicchio and fennel. I served this with roasted new potatoes but risotto would also be delicious.

Lee's Kitchen Tips:

When frying any meat or vegetable, use an oil with a high smoke point, such as avocado oil, extra-light olive oil, peanut oil, or coconut oil. Save your good extra-virgin olive oil for salads and drizzling on finished dishes.

½ cup all-purpose flour
Sea salt and freshly ground black pepper
1 large egg beaten with 1 T water
½ cup dry plain bread crumbs

¼ cup freshly grated Parmigiano-Reggiano cheese
½ t fresh oregano leaves, minced
Zest of ½ lemon
1 T unsalted butter

1 T avocado or extra-light olive oil, for frying
Shavings of Parmigiano cheese

Arugula, radicchio, & fennel, enough for 2 people

Lemon Vinaigrette
¼ cup fresh lemon juice
½ cup extra-virgin olive oil

Sea salt and freshly ground black pepper

Lemon wedges, for serving

In a shallow bowl, add the flour and season with salt and pepper.

In a second shallow bowl, whisk the egg with the water.

In a third shallow bowl, mix together the dry bread crumbs, Parmigiano, oregano, and lemon zest.

Cut each chicken breast in half, lengthwise.
Place each chicken breast half, one at a time, in a plastic resealable bag and lightly pound with a mallet or rolling pin to an even ¼-inch thickness. 

Set aside on a plate and repeat with the rest of the chicken.

Dredge each chicken breast in the flour mixture, shaking off excess. 

Dip in egg to coat each side and then in the bread crumb mixture. 

Place coated chicken back on the plate.

In a large cast-iron skillet, heat the butter and oil over medium heat.
Cook the chicken breasts for about 3 minutes per side, until cooked through and golden brown.

Place on a clean pizza pan or baking sheet and keep warm in a 225 degree F oven while making the salad.

Rinse salad ingredients and spin dry.

In a glass measuring cup, whisk together the lemon juice and olive oil. 

Season to taste with salt and pepper.

Place arugula in a bowl and add some of the vinaigrette. 

Place salad on 2 plates.

Top each with a chicken breast and add a few shavings of Parmigiano and a lemon wedge or two and serve.

Serves 2