Chicken "Schnitzel" with Arugula Salad

1. 1

   Remove the tips and the first two joints of the wing bone, leaving the bone attached to the breast.

2. 2

   Pound the breast 1/2-inch thick between two pieces of plastic wrap, being careful not to separate the meat from the bone, pat it dry, and season with salt and pepper.

3. 3

   Dredge the chicken breasts in the flour, shaking off the excess, dip them in the egg, letting the excess drip off, and coat them with the bread crumbs.

4. 4

   In a large heavy skillet cook the garlic in oil and the butter over moderately high heat, stirring until its golden and discard it.

5. 5

   Saute the chicken breasts in the fat, turning them once, for 4 minutes, or until they are golden brown, and transfer them to paper towels to drain.

6. 6

   Make the salad: In a small bowl whisk together the vinegar, mustard, thyme, salt and pepper to taste, add the oil in a slow, even stream, whisking until all the dressing is emulsified.

7. 7

   In a bowl toss the arugula, tomatoes and carrots with some dressing.

8. 8

   Arrange each chicken breast on a plate, divide the salad between the plates, and garnish each with a lemon wedge.

* Per serving · 4 servings · Values may vary.