Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts ((boneless and skinless))
  • 2 eggs (large)
  • 1/4 cup milk
  • 1/2 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1 1/4 cups breadcrumbs
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 12 oz mini tomatoes ((gold, yellow and red slice in half lengthwise)))
  • 12 oz mozzarella cheese balls
  • 1 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1/2 tsp Italian Herbs
  • 2 tbsp fresh basil ((chopped))
  • 3 cups arugula greens

Instruction

  • If chicken breasts are large, split by cutting each horizontally to butterfly and create two pieces or pound thin to create pieces to cook evenly.
  • In 3 shallow bowls add the flour, salt, pepper and garlic powder to one; the eggs and milk to another and the breadcrumbs to the third.
  • Whisk the eggs and milk with a fork to mix. Dust both sides of each chicken cutlet in flour, then dip in egg (shake off excess) and then the breadcrumbs, pressing to adhere. Set aside and repeat for all chicken cutlets.
  • Melt half the olive oil and butter in a skillet over medium low heat. Add 2 pieces of the breaded chicken and sauté until the breading is golden brown and the chicken is cooked, 3 to 4 minutes per side (2 to 3 if really thin). Set cooked cutlets aside on a plate and add the remaining oil and butter to the skillet. Sauté the other 2 pieces of chicken, then set aide covered to keep warm.
  • In a medium bowl add the tomatoes, cheese, arugula. Pour in the olive oil, vinegar, herbs and season with salt and pepper. Toss to coat and serve over or on top of cooked chicken with slices of lemon.