#28 Chicken Milanese Recipe
Served with arugula & risotto
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Ingredients
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Chicken Milanese
Arugula Salad
Risotto
Method
Chicken Milanese
- 1
Prepare Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
- 2
Set Up Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese, salt, and pepper.
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip into the beaten eggs, then coat with breadcrumb mixture, pressing gently to adhere.
- 4
Cook Chicken
In a large skillet, heat olive oil over medium-high heat. Cook the breaded chicken for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
Arugula Salad
- 5
Mix Salad Ingredients
In a large bowl, combine arugula and halved cherry tomatoes.
- 6
Make Dressing
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- 7
Toss Salad
Drizzle the dressing over the salad and toss gently to combine.
Risotto
- 8
- 9
Toast Rice
Stir in Arborio rice and cook for 2 minutes, allowing it to absorb the flavors.
- 10
Add Wine
Pour in the white wine and stir until it is mostly absorbed.
- 11
Cook Risotto
Gradually add chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. This process should take about 18-20 minutes.
- 12
Finish Risotto
Once the rice is creamy and al dente, stir in grated Parmesan cheese, salt, and pepper. Remove from heat.