Step 1

Make the brine:

Step 2

In a small glass container, mix the water, kosher salt and lemon zest, and whisk until the salt is dissolved. Add the pounded chicken breasts and leave submerged for 20 minutes. After 20 minutes, remove the chicken breasts, pat dry and reserve.

Step 3

Make the chicken Milanese:

Step 4

In a deep-sided medium saucepan over medium heat, add the extra-virgin olive oil.

Step 5

Set up a station with 3 glass containers to bread the chicken. Place the flour in the first container, the eggs (whisked together with the Parmigiano) in the second, and the breadcrumbs in the third.

Step 6

Coat the chicken in the flour, then dip into the egg mixture and finally the breadcrumbs. Press the chicken down in the breadcrumbs until nicely coated; reserve. (You can do this 2 hours in advance and leave the chicken in the fridge if desired.)

Step 7

Once the oil is ready (test by sprinkling a bit of breadcrumbs in to see if they brown nicely in about 45 seconds), add the first chicken breast slowly and cook on one side for 2 minutes, then flip and cook for an additional 2 minutes and reserve to a paper towel-lined plate. Season immediately with finishing sea salt. Repeat the same process with the next chicken breast.

Step 8

Plate the chicken and serve with the lemon on the size for squeezing and a handful of arugula on top.