About The Saturday Chef

Midwest, United States
I am NOT a professional chef. I am what I affectionately dub a Saturday Chef—a weekend warrior of the culinary variety, fortified by the education I have gleaned from two high school cooking classes, the Food Network and my own gastronomical experiments. While I’m not ashamed to spend all day making bagels by hand, and proudly call myself a foodie, I’m not a food snob. I enjoy an Extra Value Meal as much as the next girl. My culinary escapades are still relegated to the weekends, but my love for cooking is stronger than ever, galvanized by more successes than failures, and the beautiful fact that the more I cook, the more people there are to feed. So please stay tuned for fun recipes, inevitable disasters and hopefully, a lot of good food.

Wednesday, November 24, 2010

Perfect Quick Meal: Lemony Chicken Milanese with Arugula Salad

Thanksgiving is probably one of the foodiest days of the year as the entire tradition revolves around good eats and lots of it. Some meals are planned weeks in advance and all of the focus is on Thursday. Turkey Day (or for our family this year, Chicken and Pork Roast day!). Sadly, there has been little thought, at least on the cooking shows or in magazines, to the day BEFORE Thanksgiving.

With company arriving and the start of meal preparation, the day before Thanksgiving can be hectic with little thought to the meal served that night. Usually, we order out for chinese or pizza.

Not this year.

I found a perfect recipe for the night before Thanksgiving that simple, flavorful and always a crowd pleaser. Lemony Chicken Milanese is bright from the lemon juice, peppery from the arugula and has that satisfying, seasoned crunch of breaded, sautéed chicken. It is a wow dish that will please arriving company still miffed from TSA pat-downs and body scans.

*garnished with tomatoes and grated Parmesan cheese

Lemony Chicken Milanese with Arugula Salad
Adapted from recipe at epicurious.com

4 boneless, skinless chicken breast halves
2 large eggs
1 1/4 cups panko (Japanese breadcrumbs)
Seasoning Salt
Garlic Salt

4 tablespoons olive oil, divided
2 tablespoons fresh lemon juice, divided
2 cups (packed) baby arugula leaves (about 2 ounces)

Using meat mallet or rolling pin to tenderize and flatten chicken. Whisk eggs in medium bowl to blend.

Season chicken to taste on both sides. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumbs, coating completely.

Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with 1 tablespoon of lemon juice. Toss arugula with remaining 1 tablespoon oil and remaining lemon juice, season lightly with salt and pepper.  Mound arugula salad ontop of chicken breasts, garnish with tomatoes and a bit of grated parmesan if you like, and enjoy! 

Happy Thanksgiving!

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