Chicken Milanese with Spring Greens

• 1/4 cup of canola oil

• 1 1/2 tbsp seasoned rice vinegar

• 1/2 tbsp red wine vinegar

• 2 cloves of garlic, minced

• 1/2 tsp of sugar, more if desired

• 1 tbsp olive oil, more if needed

• Sea salt and freshly cracked pepper, to taste

• 4 boneless, skinless breasts

• Garlic powder, to taste

• 1/4 cup of flour

• 2 eggs, beaten

• 2 tbsp milk

• 1 cup of Italian seasoned panko crumbs

• 3 tbsp Parmesan cheese, grated

• 3 cups of spring mixed salad greens

• Grape tomatoes, sliced in half

Combine the canola oil, seasoned rice vinegar, red wine vinegar, minced garlic, sugar, sea salt, and freshly cracked pepper, to taste, together in a small container. Whisk together then set aside to let flavors mingle.

Take the each chicken breast and place them, one at a time, in a zip lock bag. Pound the chicken breasts to 1/2 inch thickness using a meat mallet. Cut the chicken breast in half and set aside. Repeat with the remaining pieces of chicken.

Season the flour with garlic powder, sea salt, and freshly cracked pepper, to taste; mix well. Combine the egg with the milk in another bowl; mix well. Add the panko crumbs together with the Parmesan cheese in another bowl; mix well.

Dredge the chicken in flour; dip in egg; dredge in panko mixture. Place coated chicken on a baking tray that is covered in wax paper. Repeat with the remaining pieces of chicken. Place the baking tray into the refrigerator for at least 30 minutes. This will help the breading to stick to the chicken.

Heat the olive oil in a large skillet over medium heat. Once the pan is hot, add the chicken, cooking a few pieces at a time. Cook for 3-4 minutes; turn chicken over and cook 2-3 minutes or until golden brown and cooked through.

Whisk the vinaigrette thoroughly then drizzle it onto the greens and tomato halves; toss to coat evenly.

Serve a piece of chicken with a handful of greens. Enjoy.

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