lemony-chicken-milanese-with-arugula-salad-237101.json

{
    "directions": [
        "Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.",
        "Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and saut\u00e9 until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with lemon juice. Toss arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Mound salad atop chicken."
    ],
    "ingredients": [
        "4 skinless boneless chicken breast halves",
        "2 large eggs",
        "1 1/4 cups panko (Japanese breadcrumbs)",
        "3 tablespoons chopped fresh parsley, divided",
        "2 teaspoons chopped fresh oregano",
        "1 teaspoon coarse kosher salt",
        "3/4 teaspoon ground black pepper",
        "4 tablespoons olive oil, divided",
        "2 tablespoons fresh lemon juice",
        "2 cups (packed) baby arugula leaves (about 2 ounces)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Herb",
        "Saut\u00e9",
        "Quick & Easy",
        "Lemon",
        "Arugula",
        "Parsley",
        "Oregano"
    ],
    "title": "Lemony Chicken Milanese with Arugula Salad",
    "url": "http://www.epicurious.com/recipes/food/views/lemony-chicken-milanese-with-arugula-salad-237101"
}