Pan Fried Chicken with Orange Salad

Last night I officially finished going through some old Taste of Home magazines, cutting out recipes I'd actually try, and recycling the rest of the mag.  I've been on a mission to organize my random recipes - sorting by type, laminating them, and putting them in a binder.  Sounds easy enough right?  I have A LOT of random clippings from magazines, recipes I've printed, and old magazines.

I found this gem in a stack.  It comes from a Jan 2005 edition of Redbook (No, I don't have THAT many magazines laying around, but I did obviously cut this out awhile ago!).  I had about three helpings of the salad the other night and M requested the chicken again for lunch the next day.  Can't go wrong when my picky eater loves it!

Chicken Milanese with Organe-Arugula Salad
*Note from my sub list that this is not an exact science for me!  :)

Orange-Arugula Salad
1/2 tsp grated orange zest
3 Tbsp fresh orange juice
1 Tbsp Extra-virgin olive oil (I used my fancy-pants hubby's avocado oil)
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
Half of a fennel bulb, stalk, and leaves removed, halved lengthwise, cored, thinly sliced crosswise (1 c) --- I did not go out to get fennel.  Instead I used celery!  :)
3 small oranges, peeled, in sections
1/2 c thinly sliced red onion strips
2 c baby arugula leaves (another sub!  I just used a baby greens mix in one of those rectangular cartons)

Chicken Milanese
1/3 c plain dry breadcrumbs (I used panko)
1/3 c grated Parmesan cheese
3 T chopped parsley (oops, thought we had some of this, but didn't.  Instead I grabbed some basil I think)
4 (4-oz) thin-sliced chicken breast cutlets
1/2 tsp salt
1/2 tsp ground pepper
Flour, for dredging
1/4 c fat-free egg substitute (I cracked two eggs!)
Olive oil cooking spray

1. Orange-Arugula Salad: In a medium bowl, whisk zest, orange juice, oil, lemon juice, salt, and pepper until blended; stir in fennel, orange sections, and red onion.  Place arugula on top (do not toss).
2. Chicken Milanese: Mix breadcrumbs, Parmesan, and parsley on a plate to blend.  Season the cutlets on both sides with salt and pepper.  Dredge cutlets in flour, patting off excess, then dip in egg substitute, letting excess drip off.  Coat cutlets with breadcrumb mixture.
3. Spray a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot.  lightly spray cutlets with cooking spray (I just sprayed pan... not cutlets).  Fry cutlets 1 1/2 to 2 min. per side (I always do a little more... I get worried about cooking meat all the way through!!), until golden and just cooked through.  Drain on paper towel.
4. Toss salad and enjoy!