Chicken Milanese Al Limone Recipe

Pound and season

Place each chicken breast between two pieces of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound to an even thickness about 1/4 to 1/3 inch. Pat dry with paper towels and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper (from the Chicken section).

Set up breading station

In three shallow dishes place: 1) flour, 2) eggs whisked with 2 tbs milk, and 3) breadcrumb mixture (combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, and 1 tsp kosher salt and 1/2 tsp black pepper).

Dredge each chicken breast: lightly coat in flour, shake off excess, dip into the egg mixture, then press into the breadcrumb mixture to fully coat. Transfer to a wire rack and let sit 10 minutes to help the crust adhere.

Pan-fry

Heat a large skillet over medium-high heat and add 3/8 cup (half of the vegetable oil called for) of vegetable oil and 1 tbs unsalted butter. Once the butter foams and oil shimmers (about 325-350°F surface temp), add two cutlets without crowding. Fry 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F). Add the remaining 3/8 cup oil and 1 tbs butter and fry remaining cutlets the same way.

In a clean skillet over medium heat, melt 3 tbs unsalted butter. Add 1 tsp minced garlic and sauté 30 seconds until fragrant but not browned.

Pour in 1/4 cup dry white wine (or chicken stock) and simmer 1-2 minutes, scraping up any brown bits from the pan. Let the liquid reduce by about half.

Stir in 3 tbs fresh lemon juice, 1 tbs lemon zest, and 2 tbs capers. Simmer 1 minute to meld flavors.

If using, whisk in 2 tbs heavy cream for a slightly richer sauce. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt — add a pinch of sugar if sauce is too tart.

Remove from heat and stir in chopped parsley (1 tbs) if desired. Spoon sauce over the fried chicken just before serving.

In a medium bowl combine 4 cups arugula, 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Toss gently to coat.

Divide arugula among four plates. Place one chicken milanese on top of each bed of arugula.

Spoon lemon caper sauce over each chicken (about 1-2 tbs per piece). Garnish with shaved Parmesan, remaining chopped parsley (1 tbs), and a lemon wedge.

Serve immediately while chicken is crisp.