Chicken Milanesa with Arugula and Lemon Vinaigrette

Ingredients: 

For the Chicken:

1 cup flour

2 eggs

1 cup bread crumbs

4 boneless, skinless chicken breast (pounded out to 1/2 inch thick pieces)

1 cup canola oil, may need more depending on the pan size

3 cups arugula, washed and dried

1/4 cup of parmesan cheese, thinly sliced or peeled into long stripes

For the Vinaigrette:

1 clove of garlic, peeled, and minced
1 small shallot, minced
1 Tbsp. Dijon mustard
1 Tbsp. mayonnaise
1 tsp. sugar
2 Tbsp. champagne vinegar
Zest and juice of 1 lemon
3/4 cup olive oil

Directions: 

1. Make the vinaigrette. Place all of the ingredients except for the olive oil into a large mixing bowl and whisk together until well incorporated. While whisking, add the olive oil in a slow steady stream. Season with salt and pepper.

2. Set up a breading station for the chicken - one plate with flour, one plate with the eggs whisked together, and one plate with the bread crumbs. 

3. Preheat a skillet with 1/4 inch high layer of canola oil. 

4. Season the pounded out chicken breasts with salt and pepper. Then one at a time, take a chicken breast and coat with flour. Tap off the excess and dip the chicken in the egg mix. Remove any excess egg and dip into the breadcrumbs. Tap off the excess. Repeat with the rest of the chicken breasts until they all have a nice even breading layer. 

5. Gently place a chicken breast into the oil and fry over medium high heat until the coating has browned, about 3 minutes. Flip the chicken and cook the other side. Place on paper towels to drain any excess oil. Season with a small pinch of salt while still warm. Repeat for each chicken breast. 

6. To serve: toss some argula into the vinagrette making sure not to over dress it. Put a chicken breast on the plate and top with a handful of the arugula salad. To garnish, place the parmesan on top of the salad and serve!