Chicken Milanese
Ingredients
The chicken
-
1 ¼
pounds
boneless skinless chicken breasts
-
½
cup
all purpose flour
-
2
tablespoons
milk
-
3
units
eggs
-
to taste
salt and pepper
-
1
cup
Italian style breadcrumbs
-
¼
cup
panko breadcrumbs
-
¼
cup
olive oil
-
1
tablespoon
fresh parsley, chopped
The salad
-
2
cups
arugula
-
¼
cup
red onion, thinly sliced
-
½
cup
cherry tomatoes, halved
-
1
tablespoon
lemon juice
-
1
tablespoon
olive oil
-
2
tablespoons
shaved parmesan cheese
-
to taste
salt and pepper
Instructions
- Cut each chicken breast in half lengthwise and pound them thin between plastic wrap.
- Season flour with salt and pepper in a bowl.
- Whisk together milk and eggs in another bowl.
- Combine Italian breadcrumbs and panko breadcrumbs in a separate bowl.
- Dredge each piece of chicken in flour, then dip in the egg mixture, and coat with breadcrumbs.
- Heat olive oil in a large pan over medium-high heat and cook the chicken cutlets for 4 minutes on each side until golden brown.
- Sprinkle cooked chicken with parsley.
- Toss salad ingredients together in a bowl.
- Serve the salad on top of or beside the chicken cutlets immediately.
Nutrition Facts (estimated)
Servings
4
Calories
406
Total fat
20g
Total carbohydrates
18g
Total protein
37g
Sodium
248mg
Cholesterol
214mg
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