Chicken Milanese Recipe
Panko chicken, garlic-lemon aioli, arugula, cherry tomatoes, roasted corn, shaved parmesan
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Ingredients
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Chicken
Garlic-Lemon Aioli
Salad
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick.
- 2
Breading Station
Set up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs.
- 3
Coat the Chicken
Dredge each chicken breast first in flour, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it with panko breadcrumbs, pressing gently to adhere.
- 4
Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded chicken and cook for about 4-5 minutes on each side, until golden brown and cooked through. Transfer to a baking sheet and place in the oven for 10 minutes to ensure doneness.
Garlic-Lemon Aioli Preparation
- 5
Make the Aioli
In a mixing bowl, combine mayonnaise, minced garlic cloves, lemon juice, and lemon zest. Mix well until smooth. Season with salt to taste and set aside.
Salad Preparation
- 6
Prepare the Salad
In a large bowl, combine arugula, cherry tomatoes (halved), roasted corn, and shaved parmesan. Drizzle with olive oil and balsamic vinegar, then season with salt to taste. Toss gently to combine.