Crispy Chicken Milanese
Ingredients
The chicken
-
2
pounds
Boneless, Skinless Chicken Breast
-
2
large
Eggs
-
¾
cup
All-Purpose Flour
-
1
teaspoon
Garlic Powder
-
1
teaspoon
Kosher Salt
-
½
teaspoon
Ground Black Pepper
-
1
cup
Panko Breadcrumbs
-
1
cup
Parmigiano Reggiano
-
3
tablespoons
Avocado Oil
The salad
-
4-6
cups
Arugula
-
¼
medium
Red Onion
-
2
tablespoons
Olive Oil
-
½
medium
Lemon
Instructions
- Pound the chicken breasts to ¼-½ inch thickness.
- Prepare the dredging station with three bowls: one for whisked eggs, one for the flour mixture (flour, garlic powder, salt, pepper), and one for the breadcrumb mixture (panko and parmigiano reggiano).
- Coat the chicken in the flour mixture, dip in the egg wash, then coat in the breadcrumb mixture.
- Heat avocado oil in a pan over medium-high heat.
- Cook the chicken for 3-4 minutes on one side, then flip and cook for another 2-3 minutes until crispy.
- Set the cooked chicken aside and prepare the arugula salad by combining arugula, sliced red onion, olive oil, lemon juice, and lemon zest in a bowl.
- Plate the chicken cutlets, top with the arugula salad, and garnish with lemon juice and additional parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
30g
Total protein
40g
Sodium
500mg
Cholesterol
200mg
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