Chicken Milanese & Rocket

• Potato(800 g)
• Olive oil(5 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Chicken breast(700 g)
• All-Purpose Flour(6 tbsp)
• Eggs(2)
• Panko(120 g)
• Parmesan(80 g)
• Garlic powder(1 tsp)
• Butter(30 g)
• Arugula(80 g)
• Lemon(1)
• Dijon Mustard(1 tsp)
• Flat Leaf Parsley(10 g)optional

Method

1. 1

   Heat the oven to 220°C. Cut {Potato} into wedges, toss with {Olive oil}, {Salt}, and {Black pepper}, then spread out on a large tray.

   ~8 min

2. 2

   Roast the potatoes for 30 minutes, turning once halfway, until golden at the edges and tender in the middle.

   ~30 min

3. 3

   Meanwhile, slice the {Chicken breast} horizontally into 4 thin cutlets and season with the remaining {Salt} and {Black pepper}. Put {All-Purpose Flour} in one shallow bowl. Beat {Eggs} in a second. Mix {Panko Breadcrumbs}, {Parmesan}, and {Garlic powder} in a third, then coat each cutlet in flour, egg, and crumbs.

   ~10 min

4. 4

   Heat a large frying pan over medium heat with the remaining {Olive oil} and {Butter}. Cook the crumbed chicken for 3–4 minutes per side until golden and cooked through; work in batches if needed.

   ~8 min

5. 5

   In a bowl, whisk the juice of {Lemon} with {Dijon Mustard} and a little salt, then toss with {Rocket}.

   ~4 min

6. 6

   Serve each chicken cutlet with roasted potatoes and a pile of rocket salad. Finish with {Fresh parsley} and the extra {Parmesan} shaved or grated over the top.

   ~2 min