Chicken Milanese Recipe
Breaded cutlet with choice of two sides.
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Ingredients
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Chicken Milanese
Sides (choose two)
Method
Preparing the Chicken
- 1
Pound the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet or rolling pin.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs mixed with salt and pepper.
- 3
Bread the Chicken
Dip each pounded chicken breast into the flour, shaking off the excess. Next, dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.
- 4
Cook the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded chicken cutlets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Preparing the Sides
- 5
Prepare Arugula Salad
In a bowl, toss arugula with halved cherry tomatoes and a drizzle of olive oil. Season with salt and pepper to taste.
- 6
Prepare Garlic Mashed Potatoes
Boil peeled and cubed potatoes until fork-tender. Mash with garlic, butter, and heavy cream until smooth. Season with salt to taste.
- 7
- 8
Roast Seasonal Vegetables
Toss seasonal vegetables in olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for about 20-25 minutes until tender and slightly caramelized.
Serving
- 9
Plate the Dish
Serve the chicken cutlet hot with a side of chosen accompaniments and lemon wedges for squeezing over the cutlet.
