Chicken Milanese

5  ounces		skinless boneless chicken breast half
1/2		large egg
1/4  cup		panko (Japanese breadcrumbs)
3  tablespoons		chopped fresh parsley, divided
1/4  teaspoon		dried oregano
1/4  teaspoon		coarse kosher salt
1/4  teaspoon		ground black pepper
1  tablespoon		olive oil
2  tablespoons		fresh lemon juice

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Milanese ingredients. The serving size for any ingredient in Chicken Milanese may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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 saute 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.