Crispy Chicken Milanese with Tomato Arugula Salad

coleycooks.com

Scott Jones

subheading: UNITS USM:

subheading: SCALE:

subheading: For the Chicken:

2 ½ cups homemade or panko breadcrumbs

2 cloves garlic, finely minced

3 tablespoons finely minced fresh parsely

¼ teaspoon kosher salt, plus more for seasoning

¼ teaspoon freshly ground pepper, plus more for seasoning

1 cup finely grated parmesan cheese, divided

3 large eggs

1 cup all purpose flour

2 lbs boneless, skinless chicken breasts, thinly sliced

olive oil or neutral oil for frying

subheading: For the Salad:

2 to 3 cups assorted heirloom tomatoes, cut into a large pieces, or cherry tomatoes cut in half

1 clove garlic, smashed with the side of your knife

3 tablespoons freshly squeezed lemon juice

kosher salt and freshly cracked black pepper to taste

½ cup extra virgin olive oil

8 ounces fresh arugula, cleaned and dried

½ cup loosely packed fresh basil leaves

4 ounces Parmigiano Reggiano or Grana Padano, shaved with a vegetable peeler

lemon wedges for serving

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