Recipe | Chicken Milanese with Arugula + Grape Tomatoes

Why is it only Wednesday?  This week is crawling by at a snail's pace.  It is the last week of school for Andrew and I'm so ready to wrap it up.  It has been a good year but I'm eager to adjust to our summer lifestyle and take a break from packing bagel sandwich and green apple lunches!   Our week thus far has been full of rain and humidity.  Thankfully there has been plenty of indoor activities and playtime for Charlie so he hasn't even noticed.  I finally put down the book I've been reading for the last month and just decided that I don't have it in me. 600 pages in and I was desperately wanting to love it, convincing myself that I did, feeling good about stretching my mind a bit, even talking it up with friends, but you know it's time to put a book to rest when you choose to watch Jeopardy at night rather than read.  It was just too detailed and drawn out, despite being a compelling and interesting story.  I started this one last night and it's incredible so far.  I must be on an autobiography kick. Definitely no game show watching for me tonight!!  

As for meals, I find myself typically going to the grocery store without lists this time of year.  Buying

based on impulse and craving instead of a plan.  It's nice to have a repertoire of go-to recipes that you can shop for without needing to look up ingredients or recipes.  This breaded chicken is one of them.  It is something I make about 2-3 times per month because everyone likes it and it takes little to no time to prepare.  Perfect after a day at the pool or driving around between summer camps.  I used to bread my chicken by dipping in flour, then beaten egg, then breadcrumbs, but after I tried this method I was so pleasantly surprised by how light it makes the chicken, I think I've permanently been converted.  It also makes it healthier, an added bonus!  There are never any left overs which is always a good sign!

Chicken Milanese (adapted from here)

4 boneless, skinless chicken breast halves

2 cups milk (1% or whole, it doesn't matter)

2 cup dried plain breadcrumbs (I prefer Panko, but didn't have any tonight, regular work just as well!)

1 tsp dried Italian seasoning (adjust to your liking)

2 tsp Kosher salt (less if you want)

1 tsp fresh ground black pepper

olive oil

butter

1 carton of grape tomatoes

1 bag or organic baby arugula

1 lemon

olive oil

Combine breadcrumbs, herbs, salt and pepper in a shallow dish or plate.  Trim chicken breasts so they are uniform in thickness, then pound to about 1/8 of an inch between two pieces of plastic wrap.  I use a meat mallet.  A rolling pin would do the trick too.  Dip each breast completely in milk, then coast well on both sides with bread crumb mixture.  Melt about 1/2 tsp butter and a couple teaspoons of olive oil in a skillet over medium heat. (Tip: Try avoid using a non stick pan if you can, because chicken will not brown as well. ) Fry the breasts for a few minutes per side, till golden brown and cooked through.  You will need to work in batches, just be sure to wipe the pan clean and add more butter and oil before adding chicken.

For tomatoes, you can slow roast in the oven.  Toss tomatoes with about 1 TBS of olive oil, season with salt and spread on a rimmed baking sheet, roast at 350 for about 30-45 minutes.  

Or saute them faster on the stove top in a skillet.  I add a couple tsps of olive oil, season with salt and pepper and cook over medium low until they pop and start to blister.  Top with basil if you like, but perfectly tasty without too.  

Toss arugula with the juice of one squeezed lemon and a few teaspoons of olive oil and salt and pepper!  Then plate it all up.  Easy peasy! And so good!