Cut chicken breasts in half horizontally to make 8 thin pieces. In medium bowl, mix bread crumbs, 1/4 cup grated Parmesan cheese and 1/8 teaspoon pepper; set aside. In separate medium shallow bowls, place flour and eggs. Coat chicken with flour, shaking off excess, then dip into eggs, letting any excess drip back into bowl. Coat chicken with bread crumb mixture, pressing to coat.
In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook about 2 minutes or until golden on bottom. Turn chicken over; cook 3 to 4 minutes or until golden on outside and no longer pink in center.
In small bowl, beat all salad ingredients except arugula with wire whisk. In medium bowl, toss arugula with oil mixture to coat.
Place 2 chicken pieces on each of 4 plates, placing in the center. Spoon about 1/4 cup of the pasta sauce around chicken on each plate. Spoon salad on top of chicken. Top with shaved Parmesan cheese.
Originally Submitted
9/18/2011
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