Chicken Scaloppine with Arugula Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
350
protein 
36 g
sodium 
393 mg
carbohydrates 
21 g
fat 
13 g
fiber  
3 g
cholesterol 
158 mg
Servings 
8
Ingredients 

Chicken Scaloppine
8 skinned chicken breasts, boned and defatted
3 whole eggs
⅓ cup 2% milk
½ cup all-purpose flour
1 cup whole-wheat breadcrumbs
4 tsp extra-virgin olive oil

Arugula Salad
½ cup fresh lemon juice
4 tsp extra-virgin olive oil
½ tsp sea salt
½ tsp freshly ground black pepper
8 cups fresh arugula
½ cup shredded Parmesan cheese

Instructions 
  1. Cut chicken breast in half horizontally to form 2 thin medallions. Pound lightly to about ¼-inch thick. Beat egg with milk and place in a bowl. Place flour and breadcrumbs on separate plates. Dredge chicken in flour, then egg mixture, then breadcrumbs. Heat a large sauté pan with olive oil. Sauté medallions over medium heat until golden brown on each side.
  2. In a small bowl, whisk together lemon juice, olive oil, salt and pepper. Place 8 cups of arugula in a large bowl. Pour dressing over arugula and toss lightly.
  3. Plate 1 cup of Arugula Salad and sprinkle each salad with 1 tablespoon Parmesan cheese. Top each salad with two chicken medallions.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.