and I wish you could smell it...so spicy and peppery!
Arugula is one of my favorite greens and this is the first time I've been successful at growing it. But this is also the first time I've grown it in the fall. I've learned it bolts too quickly in the summer heat.
So...what to do with a basket full of arugula? My first thought was Chicken Milanese, which is basically a boneless, skinless chicken breast, pounded very thin. Then dipped in an egg wash, coated with seasoned Panko breadcrumbs and quickly pan sauteed. Plated and topped with a salad of arugula, cherry tomatoes and a lemony vinaigrette, it makes a delicious, quick supper.
Since I also had these beautiful cherry tomatoes I bought at the market this weekend AND a head of fresh garlic, also from the Farmer's Market, I thought this would be the perfect dish to bring all these lovely, end-of-summer-ingredients together.
Since there are very few ingredients in this dish, it's important to use the highest quality ingredients you can.
Lemony Chicken Milanese with Arugula Salad
4 boneless, skinless chicken breasts, pounded very thin
2 large eggs
1 1/4 cup Panko (Japanese) breadcrumbs
2 tablespoons chopped parsley
1 teaspoon dried oregano (or 2 Tbl fresh)
zest of one lemon
2 tablespoons finely grated Parmesan cheese
3 tablespoons canola oil
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 clove garlic, pressed through garlic press or finely minced
Salt and freshly ground black pepper
Whisk eggs in medium bowl to blend. Mix panko, parsley, oregano, lemon zest and cheese. Dip chicken in beaten egg; turn to coat. Dredge in breadcrumb mixture, coating completely.
Heat 3 tablespoons canola oil in large skillet over medium heat. Add chicken and saute until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plate.
Put dressing ingredients in small jar, shaking to mix well. Toss arugula with halved cherry tomatoes and enough dressing to coat. Mound salad atop chicken and serve!