Chicken Milanese

• 4 whole Boneless, Skinless Chicken Breasts
• 1 teaspoon Salt
• 1/2 teaspoons Ground Black Pepper
• 1 cup Flour
• 2 whole Large Eggs
• 1 Tablespoon Water
• 1/2 cups Grated Parmesan
• 1 cup Italian Bread Crumbs
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1 bag Arugula Or Spring Lettuce Mix
• 1/2 whole Red Onion Very Thinly Sliced
• 3/4 cups Tomatoes, Cut Into Bite Sizes Pieces
• 1/2 cups Toasted Pine Nuts
• 1/3 cups Shaved Parmesan
• 6 slices Lemon (on The Side)
• Vinaigrette Dressing, Store-bought (I Recommend Brianna's Blush Wine Vinaigrette) Or Homemade
• _____
• FOR HOMEMADE RED WINE VINAIGRETTE:
• 1/4 cups Red Wine Vinegar
• 1 Tablespoon Dijon Mustard
• 1 teaspoon Sugar
• Salt And Pepper, to taste
• 1/2 cups Extra Virgin Olive Oil

1. Using a mallet (or a rolling pin or even a cup), pound chicken until it is about 3/8 inch thick. Salt and pepper chicken.
2. Prepare 3 pie plates, the first with flour, in the second pie plate whisk together eggs with water, and in a third pie plate mix together grated Parmesan and bread crumbs.
3. Dip your chicken into flour. Shake. Then dip into eggs, then into breadcrumbs.
4. Heat butter and olive in a skillet over medium to medium low heat. Cook chicken for 3-4 minutes a side until browned and cooked through.
5. Place cooked chicken on individual plates and top with salad greens, onions, tomatoes, toasted pine nuts and shaved Parmesan.
6. Drizzle with Brianna's Blush Wine Vinaigrette or to make your own, whisk together vinaigrette ingredients until emulsified.
7. I love this salad with a slice of garlic bread!

chicken breasts, salt, ground black pepper, flour, eggs, water, parmesan, italian bread, butter, olive oil, arugula, red onion, tomatoes, nuts, lemon, vinaigrette, vinaigrette, ubc, dijon mustard, sugar, salt, olive oil

Taken from tastykitchen.com/recipes/salads/chicken-milanese/ (may not work)