Chicken Milanese with Arugula Salad
By Giant Eagle
Prep Time: 10 min.
Cook Time: 15 min.
Preheat oven to 400°F.
Whisk buttermilk, egg, mustard and 1 teaspoon salt. Place chicken breasts in this mixture and coat well. Set aside.
Trim and thinly slice fennel bulb. Cut one lemon in half and the other into wedges.
Toss the potatoes with 2 teaspoons of olive oil and remaining teaspoon of salt. Place on a sheet pan and roast for 10-15 minutes or until tender.
Place the bread crumbs in a shallow dish or bowl. Dredge the chicken breasts in the bread crumbs, patting the crumbs onto the chicken.
Heat a large sauté pan over medium-high heat, add in 2 tablespoons of olive oil, then gently lower the chicken into the oil. Cook until golden brown and crispy on one side then turn and cook the same on the other side until the internal temperature of the chicken reaches at least 165°F. Depending on the size of the pan, you may need to do this in batches. Drain the chicken breasts and season the outside with a pinch of salt.
While the chicken is cooking, toss the sliced fennel, arugula, Parmesan and roasted peppers with the juice of one of the lemon halves, 2 tablespoons olive oil and a pinch of salt.
Serve the chicken with the roasted potatoes, salad and the lemon wedges.
Approximate Nutritional Information (Per serving):
Calories 510, Fat 22g, Sat. Fat 4g, Trans Fat 0g, Cholesterol 125mg, Sodium 1710mg, Total Carbohydrate 42g, Fiber 4g, Sugars 7g, Protein 36g
ALLERGEN CALLOUTS: Tree Nut Free, Peanut Free
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