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“Chicken Milanese with Cucumber & Arugula Salad “

Hi Angels Working on Earth Family!

Martha Stewart has got a new recipe, and I can’t wait to share it with you! It’s called “Chicken Milanese with Cucumber Arugula Salad,” and it’s a perfect choice for anyone counting their calories. The chicken is fried in olive oil, creating a crispy exterior while keeping it tender and juicy inside. 

The salad is made with arugula, which is creamy and peppery and an excellent source of plant-based protein. This dish is a perfect blend of quality whole foods, good carbohydrates, and savory spices and herbs. So, if you’re looking for a healthy and delicious meal, you should give this recipe a try!

Chicken Milanese

12 Oz	12 oz boneless skinless chicken breasts
1	Cucumber
1/4 Oz	Fresh Dill
1	Lemon
2 Oz	Panko
2 Oz	Mayonnaise
1 Pkt	Dijon Mustard
3 Oz	Arugula
	Kosher Salt, Olive Oil, Sugar
	Ground Pepper
1	Large Egg
1/4 Cup	All-Purpose Flour

Directions

Pat the chicken dry and then place each breast between two pieces of plastic wrap. Use a meat mallet or a heavy skillet to pound the chicken until it reaches a thickness of 1/4 inch. Season with salt and pepper.

Next, trim and slice the cucumbers and finely chop the dill fronds and stems together. Squeeze one tablespoon of juice from a lemon, and heat 2 teaspoons of olive oil in a bowl with half of the lemon. Cut the remaining lemons into quarters.

In a separate bowl, beat one large egg with one tablespoon of water and season with a pinch of salt and pepper. In another bowl, stir in 1/4 cup of flour and season with salt and pepper. Place panko in a third bowl.

Dredge the chicken breasts in flour, then dip them into the egg and the panko, pressing gently to help the coating adhere. Transfer to a baking sheet, then plate and tent the chicken to keep it warm.

Heat 1/4 inch of oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown, for about 2-3 minutes. Flip and cook for 1-2 minutes or until the chicken is cooked. Transfer the chicken to a paper towel-lined plate, season with salt and pepper.

In a bowl with lemon juice, stir in 1/2 teaspoon of sugar, then whisk in 1 tablespoon of oil in a slow, steady stream. Season to taste with salt and pepper, then stir in 1 1/2 teaspoon of the chopped dill.

Whisk together the mayonnaise, Dijon mustard, and two teaspoons of water in a bowl. Season with salt and pepper to taste.