Chicken Milanese Recipe
Panko encrusted, lightly fried, lemony arugala salad, heirloom cherry tomatoes.
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Ingredients
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Chicken
Salad
Method
Chicken Preparation
- 1
Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick.
- 2
Set Up Breading Station
Set up three shallow bowls: one with flour mixed with salt and black pepper, one with beaten eggs, and one with panko breadcrumbs.
- 3
Bread the Chicken
Dredge each chicken breast in the flour, shaking off excess. Dip in the beaten eggs, then coat thoroughly with panko breadcrumbs.
- 4
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken breasts and fry for 3-4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Salad Preparation
- 5
Prepare the Salad Ingredients
In a large bowl, combine the arugula and halved heirloom cherry tomatoes.
- 6
Make the Dressing
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper to taste.
- 7
Toss the Salad
Drizzle the dressing over the arugula and cherry tomatoes, and toss gently to combine.
Assembly
- 8
Plate the Dish
On a serving plate, place a portion of the arugula salad. Top with the fried chicken and serve immediately.
