Chicken Cutlet Recipe
Breaded chicken served either Milanese style with an arugula salad on top or parmigian with marinara & mozzarella cheese
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Ingredients
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Chicken Cutlet
Milanese Style Topping
Parmigiana Style Topping
Method
Preparing the Chicken Cutlet
- 1
Flatten the Chicken
Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to about ½ inch thickness.
- 2
Set Up Breading Station
In three shallow dishes, place the flour in the first dish, beat the eggs in the second dish, and spread the breadcrumbs in the third dish.
- 3
Bread the Chicken
Season the flour with salt and pepper. Dredge each chicken breast in the flour, shaking off excess, then dip it into the beaten eggs, and finally coat it in breadcrumbs, pressing gently to adhere.
- 4
Cook the Chicken
In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Milanese Style Assembly
- 5
- 6
Serve
Place a chicken cutlet on a plate, top with the arugula salad, and sprinkle with shaved Parmesan cheese.
Parmigiana Style Assembly
- 7
Prepare the Marinara
In a saucepan, heat the marinara sauce over medium heat until warmed through.
- 8
Assemble the Dish
Place the cooked chicken cutlet in a baking dish. Pour warmed marinara sauce over the top and sprinkle with shredded mozzarella cheese.
- 9
Melt the Cheese
Broil in the oven for 3-5 minutes or until the cheese is bubbly and golden. Remove from oven and garnish with fresh basil leaves.
- 10
Serve
Serve the chicken cutlet with marinara and mozzarella hot, alongside your choice of pasta or a side salad.
