Pollo Alla Milanese Recipe
Breaded chicken cutlet served with arugula, cherry tomatoes, shaved parmigiano, & lemon dressing
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Chicken
Pound the chicken breasts to an even thickness, about 1/2 inch. Season both sides with salt and black pepper.
Set Up Breading Station
Place the flour, beaten eggs, and bread crumbs in three separate shallow dishes.
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.
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.
Prepare the Salad
In a bowl, combine arugula and halved cherry tomatoes. Squeeze lemon juice over the top and toss lightly.
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.