Chicken Milanese & Apple Salad

Crispy fried chicken is paired with a citrusy, crunchy apple salad.  It's a great meal for any time of year, but I really love it in the late spring when the days start heating up and you're looking for something light and crisp.  

Chicken Milanese

Ingredients

Chicken

• 2 chicken breasts, boneless skinless
• 1/2 cup flour
• 2 eggs, beaten
• 3/4 cup panko bread crumbs
• salt & pepper, to taste

• Salad

• 2 cups arugula
• 1 apple, thinly sliced
• 1/4 cup olive oil
• 3 Tbsp. apple cider vinegar
• 1 Tbsp. Dijon mustard
• 1 Tbsp. lemon juice
• 1 Tbsp. honey
• salt & pepper to taste

Serves 4
Cook Time: 45 minutes


Heat large sauté pan over medium-high heat.  Slice chicken breasts horizontally so you have 4 pieces thin pieces of chicken; cover with plastic wrap and pound with a meat mallet to flatten and make the same thickness all over.
Add flour to a pie plate, add egg to a pie plate and beat, add panko to a pie plate
Season chicken with salt and pepper, dredge in flour, then egg wash, then panko mixture.
Add the olive oil to the sauté pan.  Sauté chicken in two batches, using more  olive oil as needed.  This will take about 2 minutes per side, so don't walk away.
Meanwhile, combine olive oil, apple cider vinegar, Dijon, lemon juice, honey, salt & pepper in a mason jar, shake to combine.  Toss dressing with apples and arugula.
Serve salad beside or on top of the chicken.