Giant Chicken Milanese

Preheat oven to 400°F.

In a medium bowl combine ground chicken, garlic powder, onion powder, salt and ¼ cup of grated parmesan. Reserve.

Line a baking sheet with parchment paper and sprinkle with 2 tablespoons of flour; place chicken in the center and slightly press into a disc shape (I did this on the counter). Sprinkle the top with the remaining 2 tablespoons of flour and cover with an additional piece of parchment paper.

Use a rolling pin to roll the chicken into a giant cutlet, about ¼” thick.

Gently remove the top layer of parchment (if any chicken sticks to the parchment, take it off and press it back on to the top of the cutlet).

Brush the top of the cutlet with ½ of the whisked egg (1 egg per side). Sprinkle the cutlet with ¾ cup of panko breadcrumb and press the crumbs in well so they don’t move out of place.

Prepare an additional baking sheet with olive oil spray* and flip the cutlet, breaded side down, onto the sheet.

Repeat the egg and panko step with the top of the cutlet and then spray with more cooking spray. Bake, 25-30 minutes until you can pick the bottom of the cutlet up and see it becoming a golden brown. Raise the oven to 425°F and cook for an additional 5 minutes.

While the cutlet is cooking, prepare the salad: In a medium bowl, combine arugula and remaining 2 tablespoons shaved parmesan with 1 tablespoon olive oil and lemon juice. Reserve.

Serve giant chicken cutlet with arugula and shaved parm on top and lots of lemon juice