Chicken Milanese & Rocket Salad

• Chicken breast(600 g)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• All-Purpose Flour(6 tbsp)
• Eggs(2)
• Panko(120 g)
• Parmesan(100 g)
• Garlic powder(1 tsp)
• Olive oil(4 tbsp)
• Arugula(100 g)
• Cherry Tomatoes(250 g)
• Lemon(1)
• Dijon Mustard(1 tsp)
• Balsamic Glaze(1 tbsp)

Method

1. 1

   Slice the {Chicken breast} horizontally into 4 thin cutlets, then gently pound to an even thickness. Season both sides with {Salt} and {Black pepper}.

   ~8 min

2. 2

   Set up 3 shallow bowls: one with {Flour}, one with beaten {Eggs}, and one with {Panko Breadcrumbs}, {Parmesan}, and {Garlic powder} mixed together. Coat each chicken cutlet in flour, then egg, then the breadcrumb mixture, pressing well so it sticks.

   ~10 min

3. 3

   Heat half the {Olive oil} in a large frying pan over medium heat. Cook 2 cutlets for 3–4 minutes per side until golden and cooked through, adding more oil if needed. Transfer to a plate and repeat with the remaining chicken and oil.

   ~14 min

4. 4

   Halve the {Cherry Tomatoes}. In a large bowl, whisk the juice of the {Lemon} with {Dijon Mustard}, {Balsamic vinegar}, and 1 tbsp of the pan-side {Olive oil}. Toss with the {Rocket} and tomatoes.

   ~6 min

5. 5

   Serve each chicken cutlet with a pile of rocket salad and shave or grate over the remaining {Parmesan}. Add lemon wedges from the zested {Lemon} alongside if you like.

   ~2 min