2 boneless, skinless chicken breasts
one/four cup entire milk
1/2 cup all-goal flour
Kosher salt and freshly ground black pepper
one cup seasoned breadcrumbs
two tablespoons butter
two tablespoons olive oil
Arugula, for serving
Balsamic vinegar, for drizzling
1/two cup fresh Parmesan shavings
1 lemon, minimize into wedges
- Place your palm flat towards the top of every single chicken breast and very carefully slice each piece in half horizontally you will be left with four thinner chicken breast pieces. Place every chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until finally they’re really thin. If you believe they’re thin sufficient — pound ’em a couple of far more times! The thinner the better.
- In a dish, whisk collectively the milk and eggs. Area the flour in one more dish and combine in some salt and pepper. Spot the breadcrumbs in a third dish. Set the three dishes aside for a sec.
- Salt and pepper both sides of the chicken pieces, then dredge them one at a time in the flour, then swiftly dunk each sides in the egg mixture and then coat both sides in the breadcrumbs. Lay every piece on a plate right up until you are ready to cook them.
- Heat 1 tablespoon butter and one tablespoon olive oil in a skillet in excess of medium-low heat. When it really is melted and sizzling, add two pieces of the breaded chicken and cook, flipping when, until finally the breading is golden brown and the chicken is cooked, two to 3 minutes per side transfer the chicken to a clean plate. Add the other tablespoon of butter and oil to the skillet and cook the other two pieces of chicken.
- To serve, spot one piece of cooked chicken on every single plate. Leading generously with arugula. Sprinkle with a tiny kosher salt, drizzle with balsamic vinegar and sprinkle on some Parmesan shavings. Serve with a lemon wedge on the side.