Recipe of the month

CHICKEN MILANESE W/ARUGULA SALAD

September 2013

Recipe provided by Lisa C.. "This has been a family favorite this summer and you will want to try it! Very easy to make and the combination of the arugula, lemon and chicken is to die for!"

Ingredients

  • 1 1/4 cups plain dried breadcrumbs
  • 1/4 cup plus 2 tablespoons olive oil
  • 1/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breast halves (about 6 ounces each)
  • 2 tablespoons fresh lemon juice, plus lemon wedges, for serving
  • 5 ounces baby arugula
  • 1 small red onion, thinly sliced

Directions

  1. Coat the breadcrumbs with 1/4 cup olive oil in a pan over medium heat until golden brown. Remove from pan to cool.
  2. Place flour and eggs in separate bowls; season with salt and pepper.
  3. One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick.
  4. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
  5. Bake chicken on rimmed baking sheet without turning, until opaque throughout, 10 to 15 minutes.
  6. In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.

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