Chicken Schnitzel Milanese

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   Preparation

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   1. Preheat oven to 200F.

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   2. Cut each chicken breast, (pork or veal) in half lengthwise, cutting to, but not through, other side. Open like a book. Place between pieces of plastic wrap and pound to about 1/4-inch thickness.

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   3. Place flour in a dish. Combine panko and Parmesan and place in a second dish. Beat eggs with half and half and place in a third dish. Sprinkle 1/4 teaspoon salt and garlic powder on chicken. Dredge meat in flour, shaking off excess, dip in egg wash, then dredge in panko mixture; pat lightly. Transfer to a wore rack 15 minute to set.

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   4. Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until hot. Add 2 cutlets and cook 2 minutes, or until golden crisp. Turn and cook 2 minutes more. Transfer to an over-proof plate and keep warm in over. Add 2 remaining tablespoons oil (or more as needed), and cook remaining 2 cutlets.

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   5. Whisk remaining 1 tablespoon oil with lemon juice in a medium bowl. Add remaining 1/4 teaspoon salt, pepper and sugar. Add arugula and onion, and toss. Arrange meat on serving plates and top with salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.