the review: chicken milanese with arugula salad

I’ll admit. I picked this recipe for chicken Milanese based solely on the photo. I scanned the ingredients, recognized that I had everything but arugula already and figured it couldn’t be that hard. This recipe was ridiculously easy. And for those of you like me who don’t actually read, let me just say now that this chicken is BAKED. In a good way.

I have baked breaded chicken before with soggy results. The trick here was to bake the breadcrumbs (tossed in olive oil) prior to actually breading the chicken. Perfect crust with very little effort and no splatter all over your stove. This recipe is a winner. I served it over arugula with the dressing (1 part each lemon and olive oil, plus salt and pepper – so complicated) and added some (boxed) rice pilaf. Delicious and done in 30 minutes. There was barely time to finish watercoloring…