Panfried Chicken Milanese with Arugula Salad

Ingredients

• Kosher Salt

  Kosher, David's

  1 ¼ tsp or 8g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  7 tbsp or 95g

• Baby Arugula

  Dole

  4 cups or 113g

• Cherry tomatoes

  Red, ripe, raw, year round average

  6 oz or 170g

• Feta cheese

  2 oz or 57g

• Balsamic vinegar

  1 tbsp or 16g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• chicken breast halves

  boneless, skinless chicken breast, raw

  4 breast or 400g

Directions

1. Whisk together 1 T balsamic vinegar, 1/2 t Dijon mustard, 1/4 t kosher salt, 1/8 t black pepper & 3 T olive oil together for Basic Vinaigrette.
2. Slice the chicken breasts lengthwise into 2 thin strips each.
3. One at a time, place each piece of chicken between two pieces of parchment paper or plastic wrap and pound to 1/8 inch thick. Season the chicken on both sides with the salt, pepper, and paprika.
4. Heat the olive oil in a 12-inch skillet until very hot. Add the chicken cutlets in batches, being careful not to crowd the pans, and cook for about 4 minutes per side, or until golden brown on both sides. Remove from the heat and transfer to a paper-towel-lined plate.
5. In a bowl, toss the arugula and tomatoes with the dressing. Top each chicken piece with about a cup of the arugula salad. Sprinkle with the feta cheese.