Everyone loves Chicken Parmigiana, Chicken Piccata, and all of the sauced and cheese covered Italian and Italian-American dishes. But, there is some delicious simplicity in that of Chicken Milanese: a breaded chicken cutlet, with a kiss of parmesan, fried in butter and topped with lemon. Typically served with an arugula salad, it makes for a simple but fantastic weeknight dinner.
Ingredients
4-6 thin sliced, boneless, skinless chicken breast (cutlets)
Salt and pepper
1 cup flour
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
2 eggs
¼ cup milk
1 cup breadcrumbs
¼ cup grated parmesan
¼ cup chopped parsley
1-2 tbsp olive oil
2-4 tbsp butter
2 lemons, quartered into wedges
For arugula salad:
1 5oz container of baby arugula
⅛ cup olive oil
⅛ cup white wine vinegar
1 small clove of garlic, minced
1 tsp honey
¼ tsp Italian seasoning
Salt and pepper
Optional: ½ cup shaved parmesan (or more as desired)
⅛ cup white wine vinegar
1 small clove of garlic, minced
1 tsp honey
¼ tsp Italian seasoning
Salt and pepper
Optional: ½ cup shaved parmesan (or more as desired)
I prefer to use the thin sliced chicken breast cutlets. You can choose to use regular old chicken breasts and split each breast half and pound them flat. I just prefer the easier route. Season each breast cutlet with salt and pepper.
Add the flour to a bowl large enough to toss the chicken in without creating a mess of spillage. Add the salt, pepper, garlic powder and onion powder and mix together. In another bowl crack the eggs, add the milk, and whisk until completely blended and smooth. In one last bowl (again large enough to toss without messes) combine the breadcrumbs, grated parmesan, and parsley. Stir to mix together well.
Dredge each piece of chicken with the flour so that it is fully coated. Shake off any excess flour, then dip broth moth sides in the egg wash, ensuring it is well coated with egg. Lastly dredge both sides of the chicken in the breadcrumb mix, ensuring both are fully and evenly coated in breadcrumb. Shake off any excess.
Add the olive oil followed by the butter to a warm pan over medium heat. When the butter is fully melted add the chicken. Fry in batches and be sure not to crowd the pan. Fry each chicken cutlet for 3-4 minutes on each side, until golden. Keep the batches warm in a 200 °F oven.
Lastly, make the arugula salad. Add the arugula to a large enough bowl. In a smaller bowl add the olive oil, vinegar, garlic, honey, Italian seasoning, salt, and pepper. Whisk well to fully combine into a dressing. Add the dressing to the arugula and toss well to fully coat the arugula with the dressing. Add the shaved parmesan and toss to mix, if desired.
To serve, place a piece of chicken and a portion of the arugula salad on a plate. Serve with one of the lemon wedges.