Name: Chicken Milanese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each), pounded to ¼-inch thickness; 1 cup all-purpose flour; 3 large eggs, beaten; 2 cups seasoned Italian breadcrumbs; ½ cup grated Parmesan cheese; 2 tablespoons fresh parsley, finely chopped; 1 teaspoon garlic powder; ½ cup vegetable oil for frying; 4 cups fresh arugula; 1 cup cherry tomatoes, halved; 2 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice, plus lemon wedges for serving; Salt and freshly ground black pepper to taste

Instructions

Prepare the chicken

Place chicken breasts between two sheets of plastic wrap and pound to an even ¼-inch thickness using a meat mallet. Season both sides generously with salt and pepper.
Set up breading station

Arrange three shallow dishes in a row. Fill the first with flour, the second with beaten eggs, and the third with a mixture of breadcrumbs, Parmesan cheese, parsley, and garlic powder.
Bread the chicken

Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Finally, press into the breadcrumb mixture, coating completely on both sides. Place breaded cutlets on a plate and let rest for 5 minutes to help the coating adhere.
Fry the cutlets

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry chicken cutlets, two at a time, until golden brown and crisp, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Prepare the salad

In a medium bowl, toss arugula and cherry tomatoes with olive oil and lemon juice. Season with salt and pepper to taste.
Serve

Place each chicken cutlet on a plate and top with a portion of the arugula salad. Garnish with lemon wedges and serve immediately while the chicken is still crispy.

Chicken Milanese

Ingredients

Instructions

Nutritional Information