Description

Chicken Milanese is a fancy name for breaded chicken cutlets. This is a quick dish that is easy and can be on the table ready to eat in about 30 minutes. Serve it with peppery arugula and chopped tomatoes.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 c. whole milk
• 3 large eggs
• 1/2 c. all-purpose flour
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 t. garlic powder
• 1 c. seasoned breadcrumbs or Panko
• 2 T. butter, divided
• 2 T. olive oil, divided
• arugula, for serving
• chopped tomatoes
• balsamic vinegar, for drizzling
• 1/2 c. fresh Parmesan cheese shavings
• 1 lemon, cut into 4 wedges

Steps

1. Rinse, drain and pat dry the arugula. Set aside.
2. Wash chicken and pat dry with paper towels. Place the palm of your hand flat against the top of each chicken breast; slice each piece in half horizontally to make 4 thinner chicken breast cutlets. Place each cutlet between 2 sheets of waxed paper; use the smooth side of a meat mallet or a rolling pin to pound them until each is very thin, the thinner the better.
3. In a bowl, whisk together milk and eggs. Place the flour in a separate dish; mix in garlic powder, salt and pepper, to taste. Place the breadcrumbs in a 3rd dish. Set the 3 dishes aside.