2 ct. Gordon Choice Boneless Skinless Chicken Breasts, 6-8 oz.
½ c. Gordon Choice All-Purpose Flour
1 tsp. Trade East Sea Salt
1 tsp. Trade East Black Pepper
¼ c. Whole Milk
3 ct. Gordon Choice Large Eggs
1 c. Gordon Choice Seasoned Breadcrumbs
1 c. Gordon Choice Panko Bread Crumbs
¼ c. Romano Cheese, grated
2-4 Tbsp. Gordon Choice Salted Butter
2-4 Tbsp. Olive Oil
3 c. Markon Ready-Set-Serve Arugula
¼ c. Markon Ready-Set-Serve Red Onion, sliced thin
½ c. Grape Tomatoes, halved
⅛ c. Gordon Choice Olive Oil
2-3 Tbsp. Lemon Juice, fresh
to taste Kosher Salt
to taste Trade East Ground Black Pepper
¼ c. Romano Cheese
PREPARE THE CHICKEN MILANESE:
Slice chicken horizontally into thin pieces.
Pound each portion of chicken until thin (no holes) for dredging in three separate dishes.
Combine flour and salt and pepper in one dish.
Whisk together the milk and eggs in a second dish.
Mix the breadcrumbs with the Romano cheese in a third dish.
Season both sides of the chicken pieces with salt and pepper.
Coat chicken, one piece at a time, in the three bowls in this order: flour, eggs, breadcrumbs.
Heat 2 Tbsp. butter and 2 Tbsp. olive oil in a skillet over medium-high heat until bubbling hot.
Add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side. Transfer the chicken to a clean plate, continuing until all of the chicken is cooked.
Combine the arugula, red onion, grape tomatoes, lemon juice, olive oil, salt and pepper in a chilled mixing bowl.
Serve 1 piece of cooked chicken on each plate. Top with the dressed arugula salad. Add more Romano cheese over the top and garnish with fresh lemon wedges.
If desired, serve the Chicken Milanese with arugula salad alongside some creamy risotto.