Chicken Milanese
Ingredients
- • 4 item chicken breasts, boneless and skinless
- • 120 g all-purpose flour
- • 3 item eggs
- • 200 g breadcrumbs
- • 50 g Parmesan cheese, grated
- • 120 ml olive oil
- • 30 g butter
- • 1 item lemon
- • 150 g arugula
- • 200 g cherry tomatoes, halved
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Place chicken breasts between two sheets of plastic wrap and pound to 1/4 inch (6mm) thickness using a meat mallet.
- 2
Set up three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan in the third.
- 3
Season the chicken cutlets with salt and pepper on both sides.
- 4
Dredge each cutlet in flour, shaking off excess, then dip in egg, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
- 5
Heat olive oil and butter in a large skillet over medium-high heat until shimmering.
- 6
Fry the cutlets in batches, 2-3 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C).
- 7
Transfer to a paper towel-lined plate and keep warm.
- 8
Toss arugula with cherry tomatoes, a squeeze of lemon juice, and a drizzle of olive oil.
- 9
Serve each cutlet topped with the arugula salad and a lemon wedge on the side.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This crispy, golden Chicken Milanese is my go-to for impressing guests without the stress. The key is pounding the chicken thin for even cooking and topping it with that bright arugula salad – it transforms a simple cutlet into restaurant-worthy elegance."
