Milanese Recipe
breaded chicken or 14 oz veal chop, arugula, tomato salad, shaved asiago, fresh mozzarella
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Ingredients
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Protein
Breading
Salad
Method
Preparation of Protein
- 1
Prepare the Chicken or Veal
If using chicken breast, slice it horizontally to create a thinner cutlet. For veal chop, ensure it is boneless and pounded to about 1-inch thickness.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour in the first, the beaten eggs in the second, and a mixture of breadcrumbs, grated Parmesan, salt, and black pepper in the third.
Breading and Cooking
- 3
Bread the Protein
Dredge the protein in flour, shaking off excess. Dip in beaten eggs, then coat thoroughly with the breadcrumb mixture. Ensure an even coating.
- 4
Cook the Protein
In a large skillet, heat olive oil over medium-high heat. Add the breaded chicken or veal and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and let rest on a paper towel.
Preparing the Salad
- 5
Prepare the Salad Ingredients
In a large bowl, combine arugula, diced tomatoes, shaved Asiago, and diced fresh mozzarella.
- 6
Dress the Salad
Drizzle olive oil and balsamic vinegar over the salad. Season with salt and black pepper to taste. Toss gently to combine.
Serving
- 7
Plate the Dish
On a serving plate, place the cooked chicken or veal. Serve with a generous portion of the arugula and tomato salad on the side. Enjoy!