Chicken Milanese with Arugula Salad | Mary DiSomma

Ingredients

• Two skinless, boneless chicken breasts (9-10 ounces each)
• Salt and pepper
• ¾ cup all-purpose flour
• ¼ cup whole milk
• 2 large eggs
• 1 cup breadcrumbs
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 2 tablespoons unsalted butter, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 cup multi-colored teardrop tomatoes, cut in half
• 6 cups loosely packed arugula
• 1 medium red onion, very thinly sliced
• 3 tablespoons thinly sliced fresh basil leaves
• 2 tablespoons balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• Shaved Parmesan