Crispy Chicken Paillard with Arugula Salad & Lemony Vinaigrette

Serves:

• FOR CHICKEN PAILLARDS:
• 2 whole boneless, skinless chicken breast (about 1 pound total)
• 1 1/2 cups all-purpose flour
• 2 cups plain breadcrumbs
• 2 cups buttermilk
• 1 teaspoon kosher salt
• 10 turns Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• optional: 1/2 teaspoon fine salt for seasoning
• FOR ARUGULA SALAD:
• 2 cups fresh baby arugula
• 1 1/2 cups cherry or grape tomatoes, rinsed and halved
• 1/2 hot house cucumber, peeled and finely sliced
• 1/2 small red onion, finely sliced into crescents
• FOR LEMONY DRESSING:
• 1 tablespoon Dijon mustard
• 1/2 teaspoon fresh minced garlic
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest, finely minced or grated on a microplane
• 1/2 cup good quality, fruity extra virgin olive oil
• 1 pinch kosher salt
• 2-3 turns Freshly ground black pepper