Chicken Milanese With Salsa Rosa Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)
CAL
833
FAT
82%
CHOL
94%
SOD
249%

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Ingredients for 4 servings

Freshly ground black pepper

1 tablespoon red wine vinegar

2 tablespoons olive oil, plus more for brushing peppers

Olive oil, for frying

1 cup fresh tomato puree

Salt and freshly ground black pepper

12 large red bell peppers

1 tablespoon olive oil

1 lemon, quartered

1 1/2 teaspoons sea salt, preferably gray salt

2 eggs

Sea salt, preferably gray salt

8 (2-ounce) pieces boneless, skinless chicken breast

1 cup Mama's Salsa Rosa, recipe follows

Extra-virgin olive oil, for drizzling

2 cloves garlic, thinly sliced

4 ounces arugula, washed and stemmed (about 8 cups)

Fresh lemon juice, for drizzling

Several grinds black pepper

4 serrano chiles

Parmesan wedge

2 cups fine dried bread crumbs

1 tablespoon chopped fresh oregano leaves

1 teaspoon sea salt, preferably gray salt

1/2 cup unbleached all-purpose flour

1/2 cup freshly grated Parmesan

2 tablespoons minced fresh Italian parsley leaves

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