Baked Chicken Milanese with Arugula Salad and Balsamic Vinaigrette

Probably the recipe I get requested the most from my customers! Described as a "family favorite" or "crowd-pleaser" - it's a hit every time. This version is prepared in the oven, which requires a little less oil to achieve a beautiful golden crust. Serve the cutlets with an arugula salad and a simple balsamic vinaigrette! SO good.

Servings: 2-4

Preparation: 20 minutes

Cooking time: 20 minutes

Ingredients :

• 2 chicken breasts, approximately 500g
• 1 cup flour
• 2 eggs
• 2 tbsp water or milk
• 2 tsp cornstarch
• 1 1/2 cups panko
• ¼ cup finely grated Parmigiano Reggiano
• 6-7 sprigs, fresh thyme - leaves only
• Salt, pepper
• Lemon wedges, for serving

Salad :

• ¼ cup olive oil
• 2 tbsp balsamic vinegar reduction
• 2 tbsp white wine vinegar
• Salt and pepper from the mill
• 4 cups (100 gr) arugula
• 1 French shallot, thinly sliced (optional)
• ¼ cup grated Parmigiano Reggiano cheese
• Lemon, juice/zest

Steps:

1. Preheat the oven to 200ºC (400ºF). Pat the breasts dry with a paper towel. Cut them in half lengthwise. Flatten with a rolling pin (haha!) or a meat tenderizer. Season with salt and pepper. Set aside.
2. Breading: In 3 deep plates or 3 baking sheets, prepare the breading mixture.
   Pour the flour and cornstarch into the first plate; the egg and milk (or water) mixture into the second; and the parmesan, thyme, and whole-wheat panko into the third. Set aside.
3. Coat the chicken breasts one by one in flour. Then dip them in the egg mixture, then coat them with panko. Place the breadcrumb-coated breasts on a wire rack on a baking sheet. Lightly spray both sides with oil. Bake for 10 minutes. Turn them over and bake for another 10 minutes. Remove from the oven. Set aside.
4. Salad: In a bowl or covered mason jar, combine the oil, balsamic reduction, white wine vinegar, salt, and pepper. Set aside in a mixing bowl and toss with the arugula and vinaigrette. Garnish with the shallot and Parmesan shavings.