Chicken Milanese with Arugula and Potatoes

Ingredients

Quantities are for one portion.

• 1lemon, half juiced, half into wedges
• 150 gchicken breast, butterflied thin
• 15 mlolive oil
• 30 gplain breadcrumbs
• salt and pepper to taste
• 50 garugula (rocket) salad leaves
• 2 tbspvegetable oil
• 150 gpotatoes, cut into wedges
• 1egg, beaten

Method

1. Preheat the oven. Toss the potato wedges with the olive oil, salt, and pepper, then roast until crisp and golden.
2. Season the thin chicken breast on both sides with salt and pepper.
3. Dip the chicken into the beaten egg, then press it firmly into the plain breadcrumbs until coated.
4. Heat the vegetable oil in a pan over medium heat. Fry the chicken cutlet until golden brown and crispy on both sides.
5. Place the hot chicken on a plate and squeeze some of the fresh lemon juice over the crispy crust.
6. Arrange the arugula salad leaves next to the chicken.
7. Serve immediately alongside the roasted potato wedges and the remaining lemon wedge.