For the carrots, set the temperature on the oven to 475 degrees. Make the vinegarette: 1/2 C olive oil, 2 Tbsp rice wine vinegar, 1 Tbsp Dijon mustard, 1 Tbsp minced garlic, leaves from 3 thyme sprigs minced, leaves from 1 Rosemary sprig minced, salt and pepper to taste, all shaken for about 30 seconds to mix it all up, then set aside till the end. Peel and cut the carrots, then toss in a little olive oil and season with salt and pepper. Spread them out on a baking sheet and bake about 10-12 minutes, shaking the tray a little bit in the middle. They are done when they are a little brown (see pic). Take them out and put them in a bowl to toss with the vinegarette you made earlier (probably won’t need it all).
For the chicken, cut a chicken breast in half by holding your hand on top and slicing it horizontally (making it thinner). Then put each one between 2 sheets of plastic wrap and pound thin. When you think it’s about right, pound a few more times. Set up your dredging: one dish with 1/2 C all purpose flour, one with 3 eggs and 1/4 C whole milk whisked together (can use half and half instead of milk), and one with 1 C seasoned breadcrumbs. Note this is set up for 2 full breasts making 4 pieces, so adjust accordingly. Salt and pepper both sides of chicken. Then dredge the flattened chicken in flour on both sides, then egg mixture both sides, then bread crumbs both sides, then set on a plate till ready to cook. Melt 2 Tbsp butter in a large skillet. Once it is hot, put in 2 pieces of the chicken (1 whole breast). Leave for 2-3 minutes then flip and leave for another 2-3 minutes till breaking is golden brown, the. Set aside on a clean plate till ready to serve. Repeat with other chicken prices till all are cooked. To serve, place chicken, pile arugula on top, squeeze lemon over it all, then sprinkle shaved or shredded Parmesan on top. Note arugula is optional as my hubby liked it without also because the ccicken had great flavor.
Start to finish this whole meal took me about 45 minutes… Not too bad in my opinion… Enjoy 😊