Chicken Milanese
Tender chicken cutlets coated with seasoned breadcrumbs, pan fried until golden brown and crispy, then topped with a light lemony arugula salad, Enjoy!
Servings: 4
Ingredients
SALAD:
- 2 c. arugula
- 1/4 c. thinly sliced red onion
- 1/2 c. cherry tomatoes halved
- 1 T. lemon juice
- 1 T. olive oil
- 2 T. shaved parmesan cheese
- kosher salt and pepper to taste
CHICKEN:
- 1 1/4 lbs. boneless skinless chicken cutlets or breasts, cut in half lengthwise
- 1/2 c. all-purpose flour
- kosher salt and pepper to taste
- 2 T. milk
- 3 lg. eggs
- 1 c. Italian style breadcrumbs
- 1/4 c. panko breadcrumbs
- 1/4 c. olive oil
- 1 T. fresh chopped parsley
Instructions
- SALAD: In a large bowl, toss the arugula, red onion, cherry tomatoes, and shaved parmesan cheese together; cover and place in the refrigerator. Just before serving, combine the lemon juice and olive oil in a small bowl. Drizzle over the salad and season with salt and pepper.
- CHICKEN: Use chicken cutlets OR chicken breasts cut in half lengthwise. Place each piece of chicken in between two sheets of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken thin. Repeat the process with the remaining pieces of chicken.
- Pour the flour into a shallow dish, season generously with salt and pepper; set aside.
- Pour the milk and eggs into a shallow dish, whisk to combine; set aside.
- Pour the Italian breadcrumbs and panko breadcrumbs into a shallow dish, stir to combine; set aside.
- Dip the chicken cutlets into the flour, then the egg mixture, then the breadcrumbs; repeat.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken cutlets in a single layer. Cook for 4 minutes per side, or until golden brown, crispy, and cooked through. Transfer to a serving plate and sprinkle with parsley.
- Arrange the arugula salad either on top of or next to the chicken cutlets and serve immediately.
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