Chicken Milanese
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
Directions
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Rinse, drain and pat dry the arugula. Set aside.
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.
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.
Salt and pepper both sides of the chicken pieces; dredge chicken 1 at a time first in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a platter/plate until ready to cook.
Heat 1 T. butter and 1 T. olive oil in a skillet over medium-low heat until melted and hot; add 2 pieces of breaded chicken; cook, turning over once, until breading is golden brown and the chicken is cooked, 2 - 3 minutes per side. Transfer chicken to a clean platter/plate that has been lined with paper towels. Add the remaining butter and oil to the skillet; repeat with the other 2 chicken pieces.
To serve:
Place 1 chicken cutlet on each of 4 plates; top each generously with arugula and chopped tomatoes, sprinkle with a little salt, a drizzle of balsamic vinegar and a few Parmesan shavings and a lemon wedge on the side.
4 servings.