Lemon Chicken Paillard Recipe

• 4 boneless, skinless chicken breasts
• 1 cup flour
• 2 or 3 eggs, slightly beaten with a splash of milk
• 2 cups panko bread crumbs
• Zest of one lemon
• Salt and freshly ground pepper
• Dressing: (optional, a honey mustard or light Italian would go equally as well)
• 2 anchovy fillets
• 2 egg yolks**
• 2 cloves garlic, smashed
• 2 lemons, juiced
• 1/2 cup extra-virgin ollive oil
• 1/4 cup freshly grated parmesan
• Salt and freshly ground black pepper
• Salad:
• 1 cup grape tomatoes, halved
• 1 bag baby arugula
• 1/2 cup shredded carrots
• 5 artichoke hearts, halved
• 1 head Romaine, sliced
• Any other green you want to add
• Lemon wedges for garnish
• if you are squimish about using raw eggs, substitute 2 tablespoons mayonnaise for the egg yolks.

Directions