Chicken Milanese With Lemony Arugula Salad

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  20 oz Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1.3 tsp 1 ¼ Teaspoons Kosher Salt (Divided, Plus A Few Pinches)
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  0.3 cup Flour, All-Purpose, White
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  2 Egg, Whole, Large(88g)
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  1 cup Bread Crumbs, Panko, Dry
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  1 tsp Garlic powder
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  1 tsp Onion powder
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  5 oz Arugula
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Lemon Juice, Fresh
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  0.3 tsp ¼ teaspoon ground black pepper
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  4 tbsp Canola oil

Instructions

1. 1Split each chicken breast in half horizontally, then place between plastic wrap and pound with a meat mallet to ¼-inch thickness. Season both sides with half the kosher salt.
2. 2Set up three dredging stations: flour in one shallow dish, beaten eggs in a second, and breadcrumbs mixed with garlic powder and onion powder in a third. Coat each chicken piece in flour, shake off excess, dip in eggs, then coat in breadcrumb mixture, shaking off excess. Place on a clean plate.
3. 3Heat 2 tablespoons canola oil in a large skillet over medium-high heat until shimmering. Working in two batches, cook 2 breaded chicken pieces at a time for 3–4 minutes per side over medium-high heat until golden brown and internal temperature reaches 165°F. Transfer to a plate and repeat with remaining chicken pieces, adding the final 1 tablespoon canola oil as needed.
4. 4While the chicken cooks, place the arugula in a large bowl. In a small bowl, whisk together the olive oil, fresh lemon juice, the remaining kosher salt, and ground black pepper.
5. 5Divide the cooked chicken evenly into 4 airtight containers while hot. Toss the arugula with half the dressing and divide evenly among the containers on top of the chicken.
6. 6Store containers in the refrigerator for up to 4 days. Reheat chicken at 350°F for 5–7 minutes until warmed through. Serve with reserved lemon dressing on the side.