chicken milanese with arugula –cherry tomato salad

Serves: 4

Ingredients:
1/2 cup panko breadcrumbs
1/4 cup finely grated parmesan cheese
1 teaspoon italian seasoning
1 teaspoon onion powder
1 large egg
1 lemon, zested and then cut into wedges
4 skinless chicken breasts
1/4 teaspoon salt plus 1/8 teaspoon, divided
1/4 teaspoon ground pepper plus 1/8 teaspoon, divided
cooking spray
1 tablespoon extra-virgin olive oil
1 tablespoon white-wine vinegar
5 cups packed arugula/ rocket
1 cup cherry tomatoes, halved

Method:
place a large rimmed baking sheet in the oven. preheat to 180°c.
stir panko, parmesan, italian seasoning and onion powder together in a shallow dish. whisk egg and lemon zest together in another shallow dish. sprinkle chicken cutlets with 1/4 teaspoon each salt and pepper.
dip 1 cutlet in the egg mixture, coating both sides. transfer to the panko mixture, coating generously and pressing to adhere. repeat with the remaining cutlets. remove the hot baking sheet from the oven; coat with cooking spray. coat the dredged cutlets with cooking spray; place on the pan, sprayed-side down. coat the tops with more cooking spray. bake, turning once, until browned.
meanwhile, whisk oil, vinegar and the remaining 1/8 teaspoon each salt and pepper in a large bowl. add arugula and tomatoes; toss to coat. serve the chicken with the salad and lemon wedges.