Chicken Or Eggplant Milanese Recipe
Breaded cutlet, arugula salad, lemon-caper sauce, spaghetti
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Ingredients
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For the Chicken or Eggplant Milanese
For the Arugula Salad
For the Lemon-Caper Sauce
For the Spaghetti
Method
Prepare the Milanese
- 1
Prepare the Ingredients
If using chicken, pound the chicken breasts to an even thickness. If using eggplant, slice into 1/2 inch rounds. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, parmesan, salt, and pepper.
- 2
Bread the Cutlets
Dredge each cutlet in flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture. Press down to ensure the breadcrumbs adhere.
- 3
Fry the Cutlets
In a large skillet, heat olive oil over medium-high heat. Fry the cutlets until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
Prepare the Salad
- 4
Mix the Salad
In a large bowl, combine arugula and cherry tomatoes. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss to combine.
Prepare the Lemon-Caper Sauce
- 5
Make the Sauce
In a small saucepan, melt butter over medium heat. Add capers and sauté for 2 minutes. Stir in lemon juice and parsley, then remove from heat.
Cook the Spaghetti
- 6
