Chicken with arugula
Description
The dish is prepared without unnecessary complications. Preheat the oven to 220 degrees. On a baking sheet, place breadcrumbs with butter and mix. Bake, stirring once, until golden brown, for 6 to 8 minutes. Transfer to a bowl. Place flour and eggs into separate bowls, season with salt and pepper. Place chicken breasts between two large sheets of plastic wrap. Pound with a meat mallet to a thickness of 12 mm. Dredge the chicken on both sides in flour, shaking off excess, then dip into the egg mixture, and finally coat with breadcrumbs. Bake the chicken for 10 to 15 minutes. In a bowl, whisk the remaining 2 tablespoons of butter and lemon juice, season with salt and pepper. Add arugula and onion, toss to combine. Serve the chicken with the salad and lemon wedges. The finished dish is ready to be served.