Chicken Milanese (Issac Rivera Chef) This is his recipe but I have tweaked it some.
What you need
Bonless Skinless Chicken Tenderloins
2 teaspoon chopped parsley
1.5 cups bread crumbs
2 cups veggie oil
2 cups arugula (paul doesn’t care for it so I use italian mixed greens)
1/2 cut chopped tomato
2 tbsp olive oil
4 tsp lemon juice
What to do:
1 In a pie plate or wide bowl beat together eggs, parsley, salt, pepper. Pour bread crumbs inot another pie plate or bowl. Dipe the chicken in the eggs and then the bread crumbs. Press down firmly on the crumbs to coat the chicken completely.
2. In a 12 inch skillet heat the begetable oil to 380 degrees. When the oil is hot slip in one chicken breast Cook for 4 minutes and flip and cook for another 4 minutes (until done) Remove from oil and drain on papertowels.
3. Mix together in a bowl the arugula, tomato, lemon juice and olive oil. Add salt and pepper to taste. Put the arugula mixture on a plate and top with chicken.