Chicken Milanese

I love this dish.  I rarely fail to order it when it's available out, but I never made it at home before now.  Ridiculous, really, since it's so simple.

It's lemony, light, and full of veggies.  The goat cheese isn't traditional, but I love it, so we added it. I love pounding chicken breast, it makes it so much more tender.  This is a quick weeknight meal, and is lower carb.

Chicken Milanese
Inspired by Ina Garten

8 oz baby arugula
1 pint grape or cherry tomatoes, halved

1 lb chicken breast, pounded thin
2 eggs
1 1/2 cup breadcrumbs with 3/4 tsp salt mixed in for dredging
olive oil, for pan frying


For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper, 1/2 tsp

Whisk together pepper, olive oil, and lemon juice until emulsified (until it binds together in a thick dressing).

Dip chicken breasts in whisked eggs, then dredge in breadcrumb-salt mixture and set aside.

Pan fry chicken about 4 minutes to a side in a thin layer of olive oil in your pan.

Toss arugula with vinaigrette, then top with chicken.  Add tomatoes onto chicken and add goat cheese as desired.