A Taste of Home Cooking: Chicken Milanese

A Taste of Home Cooking: Chicken Milanese

My friend, Dana, recently posted a photo of Chicken Milanese from her anniversary dinner and I had to make it ASAP. Crispy chicken. Bright arugula salad. I could almost taste it.

I followed the same breading and shallow frying method I use for Chicken with Prosciutto, Brie and Arugula and served simple fried potatoes on the side. Absolutely delicious meal. 

Chicken Milanese with Arugula Salad  

1/2 cup flour
2 large eggs, lightly beaten
1 cup Panko breadcrumbs
1 cup Italian breadcrumbs

Salt and freshly ground black pepper, to taste
4 (6 oz) boneless, skinless, chicken breasts
6 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided

1/2 lb baby arugula, rinsed and spun dry
tablespoons fresh squeeze lemon juice
Salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
grated pecorino/parmesan cheese
chopped fresh tomatoes
thinly sliced red onion

Place flour, eggs and breadcrumbs in three separate shallow bowls or shallow dishes. Preheat the oven to 300 degrees. Place a wire baking rack over a baking sheet; set aside.

Place each chicken breast between two pieces of waxed paper (or a freezer-style plastic bag) and pound to 1/4-inch thickness. Season chicken on both sides with salt and pepper. Dredge each breast in the flour; tap off excess. Dip into the egg wash and let excess drip off, and then dredge on both side in the breadcrumbs.

Add 3 tablespoons of
butter and 1 tablespoon of oil to a large nonstick pan and heat until the butter is
melted and sizzling. Place 2 chicken breasts in the pan and cook until golden
brown on the first side. Flip over and continue cooking
until golden brown on the second side and the chicken is cooked through,
about 5 to 6 minutes total. 

Put the cooked chicken on the wire rack and keep warm in the oven while you cook the other pieces. Add more butter and oil as needed.

In a medium bowl, toss the arugula with lemon juice, salt, pepper, oil and grated cheese. Add chopped tomatoes (I used grape tomatoes since it’s October and tomatoes are out of season) and very thinly sliced red onion, to taste.

To serve: place one chicken breast on a plate and top with some of the arugula salad mixture.

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