Lemony Garlic & Mustard Chicken Milanese with Arugula Fennel Salad

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts

Salt & Pepper

1⁄2 cup all-purpose flour

1 large egg

2 tablespoons Dijon mustard

2 garlic cloves, minced

1 teaspoon dried thyme

The zest of one lemon (same some for garnish)

1 1⁄2 cups panko

Oil for frying

For the Salad:

3 tablespoons freshly squeezed lemon juice                                                                       

3 tablespoons Dijon mustard                                                                                               

1/2 tablespoon Italian Herbs or Herb de Provence

1⁄4 cup olive oil

2 cups Arugula or Greens of your choice

Small fennel bulb, thinly sliced (save the fronds for garnish)

DIRECTIONS:

On a cutting board with a very sharp knife, butterfly your chicken breasts, and slice them all the way through, so that you end up with four thin cutlets. With a meat pounder (or rolling pin), pound your cutlets out between two pieces of plastic wrap to 1⁄4-inch thickness. Season the chicken on both sides with salt and pepper.

Grab three big plates, and line them up on your counter. Pour the flour into the first one. In a small dish, whisk together the egg, Dijon, garlic, thyme, and lemon zest. Pour half of this mixture into the bottom of the second plate. In the third plate, spread out the panko. Dredge each piece of chicken lightly in flour, then heavily in the egg mustard mixture, and generously in the breadcrumbs.

Pour 1⁄2 inch of oil in a large pan, and heat over medium-high heat. Cook the chicken until golden brown on both sides, about 3 to 4 minutes on the first and 2 to 3 minutes on the second. Remove the chicken from heat, and salt and pepper on both sides while draining on paper towels. 

In a small bowl, whisk lemon juice, mustard, and herbs together; next, whisk in olive oil in a thin stream. Pour three-quarters of this into a large bowl.  When you’re ready to serve it, toss the salad in the dressing, and serve it on top of the chicken. Garnish with fennel fronts and lemon zest.