Chicken Milanese with Arugula Salad

Instructions

1. 1

   Slice the chicken into thin cutlets and pound to about 1/4 inch thick. Season with salt and pepper.

2. 2

   Dredge each cutlet in flour, then beaten egg, then panko mixed with half the Parmesan.

3. 3

   Heat 1/4 inch of olive oil in a large skillet over medium-high heat and fry the cutlets 2-3 minutes per side until golden and cooked through. Drain on a rack.

4. 4

   Toss the arugula and halved tomatoes with olive oil, the juice of 1 lemon, salt, and the remaining Parmesan.

5. 5

   Pile the salad on top of the hot cutlets and serve with lemon wedges. Kids usually love these plain, like a big chicken nugget.