Chicken Milanese
Lay your chicken breasts on a cutting board. While holding your palm on top of one, slice horizontally down the center of the breast to create two chicken cutlets. Repeat with the other chicken breast.
Place each chicken cutlet between two sheets of wax paper & use either a mallet or a rolling pin to pound the chicken until very thin.
Whisk the eggs and milk in a shallow bowl, set aside
In a second shallow bowl, mix together the all-purpose flour, salt and pepper.
Add the breadcrumbs to a separate shallow bowl, set aside.
Dredge both sides of a chicken cutlets in the flour mixture, then dip in the egg mixture, then dip & coat in the breadcrumbs. Repeat for all cutlets and set aside.
Heat olive oil in a large skillet over medium-low, wait for oil to get hot.
Carefully, add in the cutlets.
You may have to cook your cutlets in batches. Fry each cutlet for 2-3 mins per side or until golden brown
Remove chicken from skillet & place on paper towel-lined plate.
Add the olive oil & lemon juice to a small bowl & whisk together to create your own vinaigrette.
Add a chicken cutlet to each plate, top with arugula, lemon vinaigrette, shaved parmesan, & a lemon wedge.