Chicken Milanese
Chicken Milanese features crispy pan-fried chicken cutlets served over a lemony arugula salad. It's surprisingly easy and packed with flavor!
Servings: 4 servings
Calories: 691kcal
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- 1 cup Panko bread crumbs
- ¼ cup grated Parmesan cheese
- 2 tsp Italian seasonings
- 1 tsp kosher salt
- 1 cup canola or vegetable oil
For the Salad
- 2 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 cups fresh arugula and/or spinach
- 2 medium Roma tomatoes sliced into wedges
- shaved Parmesan cheese
- 1 lemon sliced into wedges
Instructions
For the Chicken
- Using a sharp knife, slice each chicken breast in half horizontally.
- Working with one piece of chicken at a time, place chicken between 2 pieces of plastic wrap. Using a rolling pin or meat mallet, pound chicken until it’s about ¼” thick. Repeat process with remaining pieces of chicken.
- Place flour in a shallow bowl.
- In a separate shallow bowl, whisk together eggs and milk.
- In a third shallow bowl, combine the Panko breadcrumbs, Parmesan cheese, Italian seasonings and salt.
- Working with one piece of chicken at a time, dip the chicken in the flour, then in the egg mixture and then in the breadcrumb mixture. (Tip: Make sure both sides of chicken get coated with each mixture. When dipping the chicken into the eggs, hold each piece above the bowl for a few seconds to allow any excess egg to drip off.)
- Using a deep cast iron skillet or Dutch oven, add vegetable oil. Heat over medium-high heat until ~350°F. (Tip: To test oil, drop in a pinch of breadcrumbs. If they simmer immediately, oil is ready.)
- Add two of the chicken breasts to the skillet. Fry until golden brown and fully cooked, or 3-4 minutes per side.
For the Salad
- Using a large bowl, whisk together the lemon juice, olive oil, salt and pepper.
- Add arugula and/or spinach; toss until well coated.
- Divide salad onto plates and top with sliced tomatoes. Place chicken on top and sprinkle shaved Parmesan cheese over salad and chicken. Serve with lemon wedges.
Nutrition
Calories: 691kcal | Carbohydrates: 30g | Protein: 52g | Fat: 74g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 44g | Trans Fat: 0.3g | Cholesterol: 217mg | Sodium: 1659mg | Potassium: 1059mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1015IU | Vitamin C: 27mg | Calcium: 187mg | Iron: 4mg
