Chicken Milanese

My mom sent this recipe to me the other day and I tried it on the hubby last night....it was a big hit!

For the chicken:

4 whole Boneless, Skinless Chicken Breasts
1 cup Flour
1 teaspoon Salt
½ teaspoons Ground Black Pepper
2 whole Large Eggs
1 Tablespoon Water
1 cup Italian Bread Crumbs
½ cups Grated Parmesan
1 Tablespoon Butter
1 Tablespoon Olive Oil

For the salad:

1 bag Arugula Or Spring Lettuce Mix
½ whole Red Onion Very Thinly Sliced
½ cups Toasted Pinenuts
¾ cups Tomatoes, Cut Into Bite Sizes Pieces
⅓ cups Shaved Parmesan
6 slices Lemon (on The Side)

Using a mallet (or a rolling pin or even a cup) pound chicken until it is about 3/8 inch thick. Salt and pepper chicken.

Prepare 3 pie plates, the first with flour, in the second pie plate whisk together eggs with water. In a third pie plate mix together grated Parmesan and bread crumbs.

Dip your chicken into flour. Shake. Then dip into eggs, then into breadcrumbs.

Heat butter and olive in a skillet over medium to medium low heat. Cook chicken for 3-4 minutes a side until browned and cooked through.

Place cooked chicken on individual plates and top with salad greens, onions, tomatoes, toasted pine nuts and shaved parmesan.

Drizzle with Brianna’s Blush Wine Vinaigrette or here is a Red Wine Vinaigrette:

¼ cup red wine vinegar
1 Tbsp. Dijon mustard
1 tsp. sugar
salt and pepper to taste
½ cup extra virgin olive oil

Whisk together ingredients until emulsified.