Lemony Chicken Milanese with Arugula Salad

This is one of those easy midweek meals that you can throw together in a pinch. It's tasty and healthy, but doesn't pack a huge flavor punch. It's safe. Impressive enough for unexpected company, but easy enough that you won't find yourself harried in the kitchen.

Arugula is really the flavor star of this meal, if you ask me. You've probably noticed that I use it a lot. I find it to be such a convenient leafy green to have on hand, as it is delicious cooked or raw, in salads or pestos or pastas or anything else. It has a naturally peppery flavor, to the point where you really don't need a vinegary salad dressing to liven it up. If you're new to arugula, this meal is a great introduction. The chicken isn't half bad, either.

Lemony Chicken Milanese with Arugula Salad
from Bon Appetit's "Fast Easy Fresh Cookbook"
serves 2

INGREDIENTS:

2 skinless boneless chicken breast halves, or 4 chicken tenders
1 large egg, beaten
heaping 1/2 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
salt and pepper
2 tablespoons EVOO, divided
1 tablespoon fresh lemon juice
1 cup (packed) baby arugula leaves

DIRECTIONS:

1. Use a meat mallet or rolling pin to pound chicken between sheets of plastic wrap or wax paper into cutlets.

2. Mix panko, parsley, oregano, a pinch of salt and pepper on a plate. Coat each chicken cutlet in egg and then the panko mixture, making sure to create a complete coating.

3. Heat 1 1/2 tablespoons EVOO in a large nonstick skillet over medium heat. Add chicken and saute until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates and drizzle with lemon juice.

4. Toss arugula with remaining EVOO in a bowl to coat, sprinkle with salt and pepper. Mound salad atop chicken and serve.

You can throw this one together in about 20 minutes, no problem. Enjoy!