Chicken Milanese
Ingredients
The chicken
-
16
ounces
chicken breast cutlets
-
to taste
salt
-
to taste
black pepper
-
½
cup
all-purpose flour
-
2
large
eggs
-
1
cup
panko bread crumbs
-
¼
cup
freshly grated Parmesan cheese
-
2
tablespoons
fresh parsley
-
1
teaspoon
lemon zest
-
1
cup
olive oil
For serving
-
1
tablespoon
olive oil
-
2
teaspoons
lemon juice
-
⅛
teaspoon
Dijon mustard
-
to taste
salt
-
to taste
black pepper
-
4
ounces
baby arugula
-
2
ounces
freshly grated Parmesan cheese
-
2
lemon wedges
Instructions
- Preheat the oven to 200°F and prepare a baking sheet with foil and a wire rack.
- Cover a cutting board with plastic wrap and arrange chicken cutlets on it, then pound to an even thickness of about ¼ inch.
- Season the chicken with salt and pepper, then slice each breast in half horizontally to create cutlets.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, parsley, lemon zest, salt, and pepper.
- Dredge each cutlet in flour, dip in eggs, and then press into the panko mixture to coat.
- Heat olive oil in a skillet over medium-high heat until shimmering, then fry the cutlets two at a time for about 3 minutes per side until golden brown.
- Drain the cooked cutlets on paper towels and keep warm in the oven while frying the remaining cutlets.
- To serve, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper for the vinaigrette, and toss with arugula and shaved Parmesan.
- Serve the chicken with the salad and lemon wedges on the side.
Nutrition Facts (estimated)
Servings
4
Calories
531
Total fat
35g
Total carbohydrates
16g
Total protein
36g
Sodium
570mg
Cholesterol
133mg
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