Lemony Chicken Milanese with Rocket Salad

Ingredients for Lemony Chicken Milanese with Rocket Salad

• 4 skinless boneless chicken breast halves

• 2 large eggs

• 140g panko (Japanese breadcrumbs)

• 3 tablespoons chopped fresh parsley, divided

• 2 teaspoons chopped fresh oregano

• 1 teaspoon coarse kosher salt

• 3/4 teaspoons ground black pepper

• 60ml olive oil, divided

• 2 tablespoons fresh lemon juice

• 2 cups (packed) baby rocket leaves (about 60g )

How to make Lemony Chicken Milanese with Rocket Salad

Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.

Heat 45ml 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 lemon juice. Toss rocket with remaining 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Mound salad atop chicken.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.