Chicken Milanese Chicken Cutlet • 1 lb. thinly sliced chicken breasts • 1 c seasoned breadcrumbs • 1⁄2 c half and half • 1 tsp of each (salt, pepper, Italian seasonings) • 1⁄2 tsp garlic powder • Olive oil – enough to coat the bottom of your pan • 2 tbsp butter Dressing • 1/3 c red wine vinegar • 1/3 c EVOO • 1 tsp dried oregano • Salt & pepper • 1⁄2 red onion, thinly sliced • 1 c cherry tomatoes, quartered Salad • 1 package arugula • Lemon, cut into wedges • Parmesan Cheese • Dressing Instructions: To make the dressing/salad: 1. Add the red wine vinegar to bowl, add dried oregano. Mix together. 2. Whisk in olive oil. Season with salt and pepper to taste. 3. Stir in red onion and tomatoes. 4. Let sit at room temp. When ready to eat, combine washed and dried arugula with the dressing by adding one spoonful at a time until lightly coated. Top with freshly sliced parmesan cheese. To make the chicken: 1. Season with the seasoning blend. 2. Add chicken to a bowl, pour over half and half and mix until coated. 3. In a separate bowl, add the seasoned breadcrumbs. 4. Coat chicken in breadcrumbs. 5. Repeat until all chicken is breaded. 6. Heat skillet on medium. Add olive oil and butter. 7. Add 2-3 pieces of chicken to pan, don’t overcrowd. Cook until golden, about 5-7 minutes a side. 8. Remove cooked cutlets to a paper towel lined plate. 9. Season with salt. Set aside until ready to serve or can keep warm in a 200° degree oven. Plate the chicken, dress the arugula and pile on top of chicken. Serve with a fresh squeeze of lemon and enjoy!