Pollo Alla Milanese Recipe
Breaded chicken cutlet served with arugula, cherry tomatoes, shaved parmigiano, & lemon dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness, about 1/2 inch. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
Place the flour, beaten eggs, and bread crumbs in three separate shallow dishes.
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off the excess. Dip in the beaten eggs, then coat with bread crumbs, pressing gently to adhere.
- 4
Fry the Chicken
In a large skillet, heat the olive oil over medium-high heat. Fry the breaded chicken cutlets for about 4-5 minutes on each side, until golden brown and cooked through. Remove and drain on paper towels.
- 5
Prepare the Salad
In a bowl, combine arugula and halved cherry tomatoes. Squeeze lemon juice over the top and toss lightly.
- 6
Serve
Place the fried chicken cutlets on plates. Top with the arugula and cherry tomato salad, sprinkle with shaved parmigiano, and drizzle with extra lemon juice if desired.
