Pollo Milanese Recipe
Breaded chicken breast, baby arugula, tomatoes, red onion, shaved parmigiano, EVOO
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Ingredients
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Chicken & Breading
Salad & Garnish
Method
Chicken & Breading
Prep chicken
If breasts are thick, butterfly each breast or place between plastic wrap and pound gently to an even thickness of about 1/4 - 1/3 inch using a meat mallet or rolling pin. Trim any excess fat. Pat dry with paper towels and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Set up breading stations
Place the flour in a shallow dish. In a second shallow bowl whisk together the eggs and 2 tablespoons milk until blended. In a third wide shallow dish combine breadcrumbs, 1/4 cup grated parmigiano, garlic powder, dried oregano, remaining 1/2 tsp kosher salt and 1/4 tsp black pepper; mix to combine.
Bread the chicken
Working one piece at a time, dredge a chicken breast in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture to coat thoroughly on both sides. Place breaded cutlet on a rack while you bread the remaining pieces. For an extra-crisp exterior, double-dip: return to egg and breadcrumbs for a second coat.
Heat pan and fry
In a large skillet (preferably 10–12 inch) heat 1/2 cup extra-virgin olive oil over medium heat until shimmering but not smoking. Add 1 tablespoon unsalted butter if using; swirl to melt. Fry the cutlets in batches so they don't crowd the pan, about 3–4 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Adjust heat as needed to prevent burning; if browning too fast, reduce to medium-low.
Drain and rest
Transfer cooked cutlets to a paper towel–lined plate or wire rack and let rest 3–4 minutes. Before serving, you can finish with a light sprinkle of flaky sea salt.
Salad & Garnish
While the chicken rests, prepare the salad. Halve cherry tomatoes; thinly slice the red onion into rings and soak in cold water for 5 minutes if you want a milder bite, then drain well.
In a bowl whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper to make a quick vinaigrette. Taste and adjust seasoning.
Toss the baby arugula, tomatoes and red onion with the vinaigrette just until evenly coated. Arrange dressed arugula on a serving platter or individual plates.