Description
This Chicken Milanese recipe offers a deliciously crispy breaded chicken cutlet served alongside a fresh arugula salad with cherry tomatoes, red onions, and shaved parmesan. Perfectly pounded thin, the chicken is coated with a mixture of Italian and panko breadcrumbs and pan-fried to a golden brown, creating a satisfying crunch that pairs beautifully with the bright, tangy salad and a drizzle of lemon juice and olive oil.
Ingredients
For the Chicken
- 1 1/4 pounds boneless skinless chicken breasts
- 1/2 cup all purpose flour
- 2 tablespoons milk
- 3 eggs
- Salt and pepper to taste
- 1 cup Italian style breadcrumbs
- 1/4 cup panko breadcrumbs
- 1/4 cup olive oil
- 1 tablespoon fresh parsley, chopped
For the Salad
- 2 cups arugula
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoons shaved parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Cut each chicken breast in half lengthwise. Place each piece between two sheets of plastic wrap and pound thin using the flat end of a meat mallet or a heavy pan. Repeat for all pieces.
- Prepare Coating Stations: In a bowl, season the flour generously with salt and pepper. In a separate bowl, whisk together the milk and eggs. In a third bowl, combine Italian style breadcrumbs with panko breadcrumbs.
- Coat the Chicken: Dip each piece of pounded chicken first into the flour, ensuring an even coating, then into the egg and milk mixture, and finally into the breadcrumb mixture to cover thoroughly.
- Cook the Chicken: Heat olive oil in a large pan over medium-high heat. Add chicken cutlets in a single layer without crowding. Fry for 4 minutes on each side or until the cutlets are golden brown, crispy, and cooked through. Sprinkle with chopped parsley immediately after cooking.
- Prepare the Salad: In a large bowl, combine arugula, thinly sliced red onion, halved cherry tomatoes, lemon juice, olive oil, and shaved parmesan cheese. Toss well and season with salt and pepper to taste.
- Serve: Arrange the prepared salad on the plate either next to or atop the cooked chicken cutlets. Serve immediately for best texture and flavor.
Notes
- For an extra crispy coating, ensure the chicken pieces are well coated in the breadcrumb mixture.
- Using both Italian style and panko breadcrumbs combines flavor and crispiness.
- Do not overcrowd the pan while frying to maintain even cooking and crispiness.
- You can substitute arugula with other leafy greens like spinach or mixed greens if preferred.
- Serve immediately to enjoy the chicken at its crispiest.
