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chicken milanese

5.0

(1)

preppykitchen.com
Your Recipes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

Cut the chicken breasts in half lengthwise creating 4 cutlets in total. Place each cutlet between 2 pieces of plastic wrap. Using a meat mallet or rolling pin, pound the cutlet to ¼-inch thickness. Remove the plastic wrap and pat the cutlets dry with a paper towel. Sprinkle them all over with 1 teaspoon of salt and ½ teaspoon pepper.

Step 2

In a shallow dish, place the flour. In a separate shallow dish, place the beaten eggs. In a third shallow dish, place the panko. Working with one cutlet at a time, dredge each piece in flour, then shake to remove any excess. Coat in the egg and then in breadcrumbs, pressing gently to adhere. Place on a tray or plate.

Step 3

Line a plate or tray with a few paper towels.

Step 4

Heat ½ cup olive oil in a large skillet over medium. Add 2 breaded cutlets. Cook, until golden brown, about 3 to 4 minutes. Flip and continue cooking for another 3 to 4 minutes until golden brown and a food thermometer inserted into the center registers 165°F. Remove and let drain on the paper towels.

Step 5

Add the remaining ¼ cup of olive oil to the skillet. Repeat the cooking process with the remaining 2 breaded cutlets. Season the cutlets with ¼ teaspoon of salt.

Step 6

In a large bowl, toss together the arugula, lemon juice, parmesan, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Serve the chicken immediately with arugula salad and extra lemon wedges.