2 boneless and skinlessChicken breasts
1/4 cup Flour
1/2 cup seasoned bread crumbs
1/2 cup Panko bread crumbs
4 Tbsp butter
4 Tbsp Olive Oil
1/4 cup half and half
1 bag Baby Arugula
2 cups diced fresh tomatoes
1/2 cup freshly grated Parmesan
Mix together the eggs and half and half. set aside in pie pan or shallow bowl
Dice the tomatoes and toss lightly with a Tbsp of olive oil and salt and pepper, set aside
Filet the chicken breast in half by placing your palm on the top of the breast laid out flat and slicing carefully down the center of it. Now you will have 4 thinner breasts. place between two sheets of wax paper and pound with a mallet or rolling pin until very thin.
Place the flour in a shallow dish or pie pan. blend the breadcrumbs together and place in a third pie pan or shallow dish.
Season the chicken with salt and pepper. dredge each Breast in the flour, then egg mixture, then breadcrumb mixture. Place on a clean plate.
In a Large skillet melt 2 Tbsp butter and olive oil together. when hot add 2 chicken breasts and brown 2-3 min each side. Remove from skillet and repeat with the remaining butter and olive oil and last two breasts.
To Serve, Place one piece of Chicken on the plate. Top generously with arugula, 1/4 cup diced tomatoes, squeeze lemon juice over the greens and tomatoes and finish with a dusting of fresh Parmesan and a pinch of sea salt.
This is a wonderful, easy dinner or lunch and can be served with a side of pasta or crusty French bread is desired.