Chicken Milanese with Rocket and Lemon Salad

• 80 g Rocket
• 1 medium Lemon
• ½ tsp Black pepper
• 40 g Plain flour
• 1 Egg
• 70 g Breadcrumbs
• 35 g Parmesan
• 2 medium Chicken breast
• 4 tbsp Extra virgin olive oil

1. Put the rocket in a bowl. Finely grate a little lemon zest over it, then squeeze over half the lemon juice and add a pinch of the black pepper; toss to coat. Set aside while you cook the chicken.
2. Set up a simple breading line: put the plain flour on a plate and season it with a pinch of the black pepper. Beat the egg in a shallow bowl. In a second bowl, mix the breadcrumbs and parmesan together.
3. Slice each chicken breast horizontally to make 2 thinner cutlets. Coat each piece in the flour, then dip in the egg, then press into the breadcrumb and parmesan mixture until well covered. Lay the coated chicken on a plate while you heat the oil.
4. Heat the extra virgin olive oil in a frying pan over a medium heat until shimmering. Fry the chicken in batches for 3 to 4 minutes per side, turning once, until deep golden and cooked through. Transfer to a plate and let it rest for 1 minute.
5. Taste the rocket salad and add more lemon juice if you like it sharper. Serve the chicken milanese straight away with the rocket on the side and lemon wedges for squeezing over.

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