Chicken Milanese Caprese

Ingredients

• 1/2 cup all-purpose flour
• 1 large egg
• 3/4 cup panko bread crumbs
• \1 1/2 ounce sParmesan cheese , grated (3/4 cup)
• 4 (3- to 4-ounce) chicken breast cutlets
• 1 teaspoon table salt , divided
• 1/4 cup vegetable oil
• 1/4 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon pepper
• 4 ounce s (4 cup s) baby arugula
• 1 pound ripe tomatoes , cored and cut into 1/2-inch piece s
• 8 ounce sfresh mozzarella cheese , cut into 1/2-inch piece s
• 1 cup fresh basil leaves

Instructions

1. Place ½ cup all purpose flour in shallow dish. Lightly beat 1 egg in second shallow dish. Combine ¾ cup panko and ¾ cup grated Parmesan in third shallow dish. Sprinkle 4 chicken breast cutlets with ½ teaspoon table salt. Working with 1 cutlet at a time, dredge in flour, shaking off excess; dip in egg, then dredge in panko mixture, pressing to adhere. Transfer cutlets to rimmed baking sheet.
2. Heat ¼ cup vegetable oil in 12 inch skillet over medium heat until shimmering. Cook cutlets until panko is deep golden brown on both sides, 3 to 5 minutes per side, adjusting heat as necessary. Transfer to serving plates.
3. Whisk ¼ cup extra virgin olive oil, 1 tablespoon red wine vinegar, ¼ teaspoon pepper, and remaining ½ teaspoon salt together in large bowl. Add 4 cups baby arugula; 1 pound ripe tomatoes, cut into ½ inch pieces; 8 ounces fresh mozzarella, cut into ½ inch pieces; and 1 cup basil leaves and toss to combine. Divide salad over chicken cutlets. Serve.