Although you typically see Milanese preparations with veal, our version uses lighter, healthier chicken.  The peppery bite of arugula, along with all the fresh veggies, cuts through the richness of the pan-fried cutlet to serve up a feast for your taste buds.  Lemon-Caper dressing tops it all off with a tangy bite. 

Serves 6

Ingredients
6 chicken cutlets
2 cups Italian style bread crumbs
2 cups flour
4 eggs, beaten
2 tsp salt
1 tsp pepper
Arugula
Red onion, thinly sliced
Cucumber, thinly sliced
Tomato, chopped
Olives, green or black, sliced
Olive oil, for pan frying

Directions
Prepare a breading station by placing the bread crumbs, flour and egg into three separate shallow dishes.  Season the flour and egg with salt and pepper.  Dredge each chicken cutlet in the flour, dusting off the excess.  Transfer them to the egg and flip to coat chicken breast on both sides.  Next, transfer the cutlets to the bread crumbs and coat evenly.  Place breaded chicken cutlets on a parchment lined cookie sheet, cover and refrigerate for 30 minutes.

Heat a large sauté pan over medium high heat.  Pour in enough olive oil to coat the bottom with a thin layer.  Test the oil temperature by dipping an edge of the breaded chicken cutlet into the oil.  If it sizzles, it’s ready.  Working in batches, pan-fry the breaded cutlets for 3-4 minutes per side, until golden brown and cooked through.  Drain on a paper towel.  Continue until all the cutlets are done.

To serve:  Arrange a bed of arugula on each plate.  Top with red onion, cucumber, tomato, olives, and then a chicken cutlet. Drizzle with Lemon Caper Dressing.
Lemon Caper Dressing

1 clove garlic
2 tbsp capers
1/3 cup lemon juice
½ cup olive oil

Combine ingredients in blender and puree.  Season with salt and pepper to taste.