Canyon Ranch Blog

Chicken Scaloppine with Arugula Salad

Nutrition Information (per serving)

36 g
393 mg
21 g
13 g
3 g
158 mg

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

  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.
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