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Baked Chicken Milanese with Arugula & Tomato Salad
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Description
Chicken baked to crisp perfect topped with a fresh and light arugula and tomato salad!
Ingredients
- 1 cup Panko Breadcrumbs (plain)
- ½ cups Italian Seasoned Breadcrumbs
- 2 whole Eggs
- 2 pounds Boneless Skinless Chicken Breasts, Pounded Thin
- 2 cups Baby Arugula
- ½ cups Cherry Tomatoes, Halved
- 3 whole Lemons, Sliced, Divided
Preparation
Preheat oven to 400F. Spray a baking sheet with cooking spray and set aside.
Combine panko breadcrumbs and regular breadcrumbs in a shallow dish, then crack eggs into a separate dish and beat until smooth.
Dip each piece of chicken in egg wash, then into breadcrumbs. Lay out on baking sheet in a single layer and bake for 20-25 minutes or until chicken is cooked through and breadcrumbs are browning.
While chicken is cooking, combined arugula, tomatoes, and juice from one lemon. Remove chicken from oven, transfer to a serving dish and top with arugula salad.
Use remaining lemon slices as garnish on each plate. Enjoy!
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