JOE’S CHICKEN MILANESE

Makes 6 servings (6 ounces per person).

~ 6 chicken breasts, 6 ounces each

~ 3 cups Italian breadcrumbs

~ 2 cups all purpose flour

~ 6 eggs, beaten

~ 8 ounces arugula

~ 2 tablespoons lemon juice

~ ¾ cup olive oil

~ 1 cup parmesan cheese, shaved

~ Salt and pepper to taste

~ Olive oil for frying

~ 2 lemons, cut into quarters

Instructions

To prepare the chicken:

1. Using a meat mallet, gently pound chicken breast to an even half-inch thickness.

2. Season the chicken breasts with salt and pepper to taste.

3. Place the flour, eggs, and breadcrumbs in each in separate bowls.

4. Begin by dipping both sides of the chicken breasts in the flour, shaking off any excess.

5. Next, dip the chicken breasts into beaten eggs, being sure to coat both sides of the chicken.

6. Finally, dip the chicken breasts in the breadcrumbs, coating both sides.

7. Complete these steps for each chicken breast.

To cook the chicken:

1. Place a 12-inch skillet over medium heat and add the olive oil. Heat the oil to 350 degrees Fahrenheit.

2. Place three of the breaded chicken breasts in the oil.

3. Cook until crisp and golden brown, about 2 to 3 minutes per side.

4. Remove to a platter lined with paper towels, season to taste with salt and pepper, and keep warm.

5. Repeat with the remaining chicken breasts.

To plate:

1. Season to taste with salt and pepper. Gently toss to combine.

2. Place a chicken breast on a plate, top with 1½ cups of arugula on each.

3. Garnish with two tablespoons shaved parmesan on each and a lemon wedge.

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