Baked Chicken Milanese with Arugula Salad and Balsamic Vinaigrette | Dom Cooks

Ingredients

• 2 chicken breasts
• 1 cup all-purpose flour
• 2 tbsp cow’s milk or plant-based milk (oat or soy)
• 2 tsp cornstarch
• 1.5 cup panko breadcrumbs
• 0.25 cup finely grated Parmigiano Reggiano
• 6 sprigs fresh thyme, leaves removed
• Salt and pepper
• 0.25 cup extra virgin olive oil
• 2 tbsp balsamic reduction
• 2 tbsp white wine vinegar
• 4 cups baby arugula
• 1 French shallot, thinly sliced (optional)
• 0.25 cup grated Parmigiano Reggiano
• 1 lemon, juice and zest