Chicken Milanese Recipe
marinated plum tomatoes, arugula, lemon aioli, parmesan
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Ingredients
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Chicken and Marinade
Breading and Frying
Tomato and Arugula Salad
Lemon Aioli
Method
Chicken and Marinade
- 1
Marinate the Chicken
In a bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Add the chicken breasts and coat them well. Cover and marinate in the refrigerator for at least 30 minutes.
Breading and Frying
- 2
Prepare the Breading Station
Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated parmesan cheese.
- 3
Bread the Chicken
Remove the marinated chicken from the refrigerator. Dip each chicken breast into the flour, then into the beaten eggs, and finally coat with the breadcrumb and parmesan mixture. Press down to ensure a good coating.
- 4
Fry the Chicken
In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded chicken breasts. Cook for about 4-5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Tomato and Arugula Salad
- 5
Prepare the Salad
In a large bowl, combine the diced plum tomatoes and arugula. Drizzle with olive oil and season with salt and black pepper. Toss gently to combine.
Lemon Aioli
- 6
Make the Aioli
In a small bowl, mix together mayonnaise, lemon juice, minced garlic, and salt. Adjust seasoning to taste and set aside.