Chicken Milanese With Arugula Salad

Tired of the same ole boring salad? If so, than this one is
for you! The Arugula is sharp with a little bite to it and
the dressing is light and refreshing. The chicken is like fried
chicken with out the calories!!!

Chicken Milanese With Arugula Salad

1 1/4 cups plain dried bread crumbs

1/4 cup plus 2 tablespoons olive oil

1/3 cup all-purpose flour

2 large eggs, lightly beaten

salt and pepper

4 boneless chicken breasts

2 tablespoons fresh lemon juice, plus wedges for serving

5 ounces baby arugula

1 small red onion, thinly sliced

1 or 2 tablespoons honey

1)Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
2)One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
3)Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
4)In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side. Everyday Food.