Chicken Milanese Recipe
Golden brown chicken cutlets topped with a fresh, bright salad
Ingredients
Chicken Cutlets
- 1 lb. boneless skinless chicken breasts
- 1 cup all purpose flour
- 1 cup seasoned Italian breadcrumbs
- 2 large eggs beaten
- extra virgin olive oil for frying
The Salad
- 4 cups arugula
- 2 cups grape tomatoes halved
- 2 cups fresh mozzarella cubed
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. lemon juice
- 2 cloves garlic minced
- 1 Tbsp. honey
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
Chicken Cutlets
- Place each chicken breast between two parchment paper or plastic wrap. Pound thin using a kitchen mallet.
- Heat about 1/4 inch of oil in a large pan over medium-low heat. The oil should completely coat the bottom of the pan and then some.
- Set up 3 shallow bowls. Pour flour into the first shallow bowl, then beaten eggs into the second bowl and bread crumbs into the third bowl.
- Dredge each chicken breast in flour, then beaten egg mixture, then breadcrumbs. Place chicken into the skillet. It should bubble gently around the edges. If it sizzles loudly, the oil is too hot and the heat should be reduced.
- Cook until golden on each side, flipping after 6-7 minutes. Do not crowd the pan. Repeat the process with remaining cutlets.
- Remove the cooked cutlets onto a wire rack fitted over a baking sheet or paper towels.
The Salad
- Cut mozzarella into bite sized pieces. Cut the grape tomatoes in half.
- In a mixing bowl, whisk together the lemon juice, honey and minced garlic. Slowly whisk in the olive oil. Season with salt and pepper.
- Gently toss the arugula in the dressing.
Assemble the Dish
- Place the chicken onto a serving dish. Top with arugula salad, halved tomatoes and chopped mozzarella.
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