Crispy Chicken Milanese with Yellow Squash & Lemony Arugula

The secret to flawless chicken Milanese is butterflying—that means splitting the breasts into cutlets so that you not only have more surface area for the crispy breadcrumbs to adhere to, but also a thinner piece of meat that cooks quickly in the pan. All that deliciousness is best with an easy breezy side—in this case, a lemony arugula salad with slices of succulent yellow squash.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Toss squash, a drizzle of olive oil, & a pinch of salt/pepper on a baking sheet. Roast in oven (10-15 min.) until lightly browned, flipping halfway through.

Step 2

Place panko in shallow dish. With hand on one chicken breast, cut ¾ of the way through center (parallel to cutting board) stopping before you slice through. (Repeat with other breast.) Open each up; season all over with salt/pepper & Italian seasoning. Brush with sour cream, then press into panko in dish to coat all over.

Step 3

Heat lg. drizzle of olive oil in lg. pan over med.-high. Add chicken & cook (3-4 min. per side) until no longer pink in center.

Step 4

Place chopped shallot, juice from one lemon half, & lg. drizzle of olive oil in lg. bowl; whisk to combine. Season with salt/pepper. Add arugula & tomatoes; toss to coat.

Step 5

Thinly slice chicken. Divide salad between plates. Top with squash & chicken. Serve with lemon wedges on side for squeezing over.

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