Baked Chicken Milanese with Arugula Balsamic Salad | 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 1/2 cups panko breadcrumbs
• 1/4 cup finely grated Parmigiano Reggiano
• 6 sprigs fresh thyme, leaves removed
• Salt and pepper
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic reduction
• 2 tbsp white wine vinegar
• 4 cups baby arugula
• 1 French shallot, thinly sliced (optional)
• 1/4 cup grated Parmigiano Reggiano
• 1 lemon, juice and zest