Chicken Milanese
Crispy breaded chicken cutlets served with lemon and arugula, the precursor to parm.
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Ingredients
- 2 lbs Chicken breasts, pounded to 1/4 inch thickness
- 1 cup All-purpose flour
- 3 pieces Large eggs, beaten
- 2 cups Panko breadcrumbs
- 1/2 cup Grated Parmesan cheese
- 1/2 cup Extra-virgin olive oil
- 4 cups Baby arugula
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 2 tablespoons Unsalted butter
Instructions
- 1
Place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet until they are an even 1/4-inch thickness.
- 2
Set up three shallow bowls: one with flour seasoned with salt and pepper, one with the beaten eggs, and one with the breadcrumbs mixed with the Parmesan cheese.
- 3
Dredge each chicken cutlet in the flour, shaking off the excess, then dip into the egg wash, and finally coat thoroughly with the breadcrumb mixture.
- 4
In a large skillet, heat the olive oil and butter over medium-high heat until the butter is foamy and just starting to brown.
- 5
Fry the chicken cutlets in batches for 3 to 4 minutes per side until they are golden brown and cooked through, then transfer to a wire rack to drain.
- 6
In a medium bowl, whisk together the lemon juice, a splash of olive oil, salt, and pepper to create a light vinaigrette.
- 7
Toss the arugula and cherry tomatoes with the lemon vinaigrette until evenly coated.
- 8
Serve each crispy chicken cutlet topped with a generous mound of the arugula salad and an extra lemon wedge on the side.
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