1/2 Cup Freshly Grated Parmesan Cheese (About 2 Ounces)
1 1/2 tsp. Grated Lemon Peel
2 Eggs, Beaten to Blend
4 Boneless Chicken Breast Halves
2 Lg. Bunches Arugula, trimmed, chopped
4 Ripe Plum Tomatoes, seeded, chopped
1/4 Cup Plus 2 Tbl. Olive Oil
1/4 Cup chopped Red Onion
2 Tbl. Chopped Fresh Basil or 2 tsp Dried, crumbled
1 Tbl. Balsamic Vinegar or Red Wine Vinegar
1 Tbl. Fresh Lemon Juice
Combine breadcrumbs, Parmesan and lemon peel in shallow bowl. Place eggs in second shallow bowl. Season chicken with S & P. Dip 1 chicken piece into eggs, turning to coat completely. Dredge both sides of chicken in breadcrumb mixture, pressing crumbs to adhere. Transfer chicken to plate lined with plastic wrap. Repeat with remaining chicken. (Can be prepared 8 hours ahead. Cover with plastic and chill)
In medium bowl combine arugula, tomatoes, 2 Tbl. olive oil, onion, basil, vinegar and lemon juice. Season to taste with
S & P.
Heat remaining 1/4 cup oil in heavy skillet over medium-high heat. Add chicken and saute until brown and springy to touch. about 5 minutes per side. Transfer chicken to platter. Spoon 1/4 of salad mixture over each.
