Chicken Milanese With Arugula and Fennel Salad

Chicken Milanese With Arugula and Fennel Salad

SERVES 4

 Ingredients 
 3 tbsp. olive oil 
 4 (6 oz.) chicken breasts, boneless and skinless 
 1⁄2 cup flour
 3 eggs, beaten
 11⁄2 cups seasoned breadcrumbs 
 4 cups baby arugula
 1 bulb of fennel, sliced paper thin 
 1 ripe tomato, diced
 3 tbsp. extra virgin olive oil
 1 tbsp. red wine vinegar
 1 fresh lemon, halved
 Parmesan cheese, grated
 salt and pepper 

Directions

1. Place chicken breasts between two pieces of plastic film and pound to 1⁄4-inch thickness.
2. Season with salt and pepper.
3. Beat eggs in a bowl. In another bowl, place seasoned breadcrumbs. In a third bowl, place flour.
4. Dust chicken with flour, shaking off excess. Dip into beaten egg, then coat with seasoned breadcrumbs.
5. Place the Copper Chef on medium-high heat with olive oil. Sauté chicken in batches for 3-4 minutes on each side until cooked through and
   golden brown.
6. Hold in a 150o F oven on a baking rack until ready to plate.
7. In a separate bowl, combine fennel, tomato, extra virgin olive oil, and vinegar. Toss well and season with salt and pepper.
8. Just before plating, toss fennel salad and arugula. Use as a bed for the warm chicken.
9. Garnish with Parmesan cheese and lemon.

Eric’s Tip: Next time you go on a picnic, try this recipe instead of the usual cold fried chicken. After the chicken is cooked, place the chicken on a baking rack in a sheet tray. This way, it won’t get soggy while it cools.