Lunch Special Recipe
Chicken Milanese / Roasted Potatoes / Aged Balsamic, Tomato, and Arugula Salad
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Ingredients
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Chicken Milanese
Roasted Potatoes
Salad
Method
Chicken Milanese
- 1
Prep the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch. Season with salt and pepper.
- 2
Breading Process
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese.
- 3
Coat the Chicken
Dredge the chicken in flour, dip in the egg, and then coat with the breadcrumb mixture.
- 4
Cook the Chicken
Heat olive oil in a large skillet over medium heat. Cook the chicken for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.
Roasted Potatoes
- 5
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, garlic powder, salt, pepper, and fresh rosemary.
- 6
Roast the Potatoes
Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes or until golden and crispy.
Salad
- 7
Mix the Salad
In a large bowl, combine arugula and cherry tomatoes. Drizzle with aged balsamic vinegar and olive oil. Season with salt and pepper. Toss gently to combine.
