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Chicken Milanese
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Chicken Milanese

Chicken Milanese

Ah yes...light, super crispy & delicious breaded chicken served with a simple lemony arugula salad - ur gonna love it. Plus it all happens in about 15 minutes. Oh, don't want the salad, or just want more? Try this alongside of a pasta - you won't be mad.

Serves 2

Ingredients

Salad

  • Juice of 1 lemon
  • 1 teaspoon Dijon
  • 1 clove garlic, minced
  • 1/2 teaspoon oregano
  • 1/4 cup olive oil
  • Kosher salt & coarse ground pepper
  • 4 cups baby arugula
  • Parmesan for garnish

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Chicken

  • 1 large boneless, skinless chicken breast
  • 3/4 cup flour
  • 3/4 cup panko crumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup finely grated Parmesan cheese
  • 1 egg, beaten
  • Oil for frying

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Directions

Salad

  1. Put lemon juice, Dijon, garlic, oregano in a small bowl, mix well then whisk in oil. Season to taste with salt & pepper, then set aside

Chicken

  1. Carefully slice chicken horizontally into 2 pieces, and flatten each piece between a sheet of parchment
  2. Using 3 shallow dishes: put beaten egg in one, the flour in another, and finally the panko/garlic powder/onion powder/paprika and Parmesan in the 3rd - mix to combine
  3. Gently press both sides of chicken into the flour to coat and shake off any excess - then into the egg being sure well coated and finally into the panko. Repeat with remaining piece
  4. Heat about an inch of oil to 350 degrees, and carefully put in the chicken. Cook 2-3 minutes a side until 160-165 degrees, remove and repeat with 2nd piece
  5. When ready to serve plate chicken, toss arugula with some of the dressing (you be the judge but less is more) add to the plate and garnish with extra parm
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