Description
Thin chicken cutlets are coated in a breadcrumb mixture, pan fried until golden and crispy, then served with a fresh arugula salad tossed in lemon, olive oil, cherry tomatoes, and parmigiano reggiano.
Ingredients
Scale
Chicken Milanese
- 1 lb chicken breasts, thinly sliced
- ¼ cup plain breadcrumbs
- ¼ cup panko breadcrumbs
- 1/3 cup parmigiano reggiano, grated
- 2 eggs
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper
- Light olive oil, for frying
- Maldon or kosher salt, for finishing
- Lemon wedges, for serving
Arugula Salad
- 3 handfuls fresh arugula
- ½ cup cherry tomatoes, halved
- ¼ cup parmigiano reggiano, grated
- 2 tablespoons olive oil
- Juice of ½ lemon
- ¼ teaspoon lemon zest
- ¼ teaspoon kosher salt
- Black pepper to taste
Instructions
- Crack 2 eggs into a shallow bowl and whisk until smooth.
- In a separate shallow bowl, combine ¼ cup plain breadcrumbs, ¼ cup panko breadcrumbs, 1/3 cup grated parmigiano reggiano, 1 teaspoon kosher salt, and ¾ teaspoon black pepper.
- Heat a thin layer of light olive oil in a large skillet over medium heat.
- Dip each chicken cutlet into the egg, then coat in the breadcrumb mixture.
- Place the breaded cutlets into the hot oil and cook for 3-4 minutes per side, until golden and fully cooked.
- Transfer to a paper towel lined plate and sprinkle with Maldon or kosher salt.
- In a salad bowl, combine 3 handfuls of arugula, ½ cup halved cherry tomatoes, and ¼ cup grated parmigiano reggiano.
- Drizzle with 2 tablespoons olive oil and squeeze in the juice of ½ a lemon.
- Add ¼ teaspoon lemon zest, ¼ teaspoon kosher salt, black pepper to taste and toss gently until coated.
- Serve the chicken with fresh lemon wedges and spoon the arugula salad right over the top or on the side.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Frying