Salmon with Lentils

This recipe is a bit like schnitzel, in that the chicken is pounded thin, dredged, breaded and fried to a crispy golden brown colour.
Directions for: Chicken Milanese

Ingredients

2 boneless, skinless chicken breasts

cup whole milk

3 large eggs

cup all-purpose flour

Kosher salt and freshly ground black pepper

1 cup seasoned breadcrumbs

2 Tbsp butter

2 Tbsp olive oil

Arugula, for serving

Balsamic vinegar, for drizzling

cup fresh Parmesan shavings

1 lemon, cut into wedges

Directions

1. Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. If you think they're thin enoughpound 'em a few more times! The thinner the better.

2. In a dish, whisk together the milk and eggs. Place the flour in another dish and mix in some salt and pepper. Place the breadcrumbs in a third dish. Set the 3 dishes aside for a sec.

3. Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a plate until you're ready to cook them.

4. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. When it's melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate. Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken.

5. To serve, place 1 piece of cooked chicken on each plate. Top generously with arugula. Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle on some Parmesan shavings. Serve with a lemon wedge on the side.

See more: Chicken, Eggs/Dairy, Fry, Main