Crispy Chicken Milanese with Ranch Potatoes and Arugula Salad

Ingredients:

  • 4 chicken breast cutlets, pounded thin
  • 2 tablespoons olive oil
  • 1 egg
  • 2 teaspoons dijon mustard
  • 2 tablespoons Ranch Hand seasoning, divided
  • 1 cup panko bread crumbs (I use gluten free)
  • 2 pounds gold potatoes
  • 4 tablespoons butter
  • ¼ cup milk

Arugula Salad

  • 4 cups arugula
  • 1 cup halved grape tomatoes
  • ¼ cup shaved Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
Crispy Chicken Milanese with Ranch Potatoes and Arugula Salad

Instructions

Step 1:

Pat chicken cutlets dry with a paper towel. Season both sides with Ranch Hand seasoning. Set aside.
Step 2:
In a shallow bowl, whisk the egg and mustard together. Pour the panko into a separate shallow dish.
Step 3:
In a large skillet, heat 2 tbsp olive oil over medium heat.

Step 4:
Dip the chicken in the whisked egg and mustard mixture, then dredge it in the panko.
Step 5:
When the pan is hot (but not smoking), add the chicken cutlets and cook 3-4 minutes per side depending on thickness. Use a cooking thermometer to make sure the internal temperature reaches 165 degrees at the thickest point of the chicken.
Step 6:
While the chicken is cooking, start boiling the potatoes. Cut them up into 1 inch cubes prior to boiling to make cooking time faster. Once they're done, drain and mash them. Add 1 tbsp Ranch Hand seasoning, 4 tbsp butter, 1/4c milk and mix until smooth.