Chicken Cutlet Milanese With Arugula Salad

Ingredients

4 cups cleaned arugula
1-pint cherry tomatoes – tomatoes cut in ½
1 red onion diced
¼ cup Balsamic vinegar
½ cup extra virgin olive oil (good one)
Salt and pepper
1 ½ lemons

Ingredients for cutlets:
2 lbs chicken cutlets pounded thin
4 cups bread bread – may need extra
3 eggs
Salt
Black pepper
1//2 cup milk
Oil for frying

Directions

Steps for the cutlets:

1. Prepare a bowl of just breadcrumbs – mix in a pinch of salt and pepper
2. Prepare a bowl with eggs and milk – mix well add a pinch of salt and pepper
3. Dip the cutlet into the egg and the breadcrumbs- coat well and flatten with your hand so breadcrumbs stick. Place aside.
4. Set up your frying pan- add the oil let get hot
5. Add the cutlets to the frying pan – don’t crowd
6. Cutlets should be golden brown on each side
7. Remove the cutlets from oil and let drain on paper towel
8. Continue till all the cutlets are fried

Steps for the dressing:

1. In a glass jar with a lid, mix the vinegar and oil, add the salt and pepper.
2. Taste and adjust seasonings to your liking.

Assembling the cutlets and salad:

1. In 1 large platter, arrange the chicken cutlets- single layer.
2. Begin building the salad on top of the cutlets.
3. Add the arugula, sprinkle the diced onion and then the tomatoes.
4. Cut the ½ lemon and squeeze the juice over everything.
5. Pour the salad dressing over the salad and cutlets.
6. Cut the leftover lemon lemon into wedges and use as garnish on the platter.