Chicken Cutlet Milanese Recipe
(12 pieces) arugula, tomato, onion, rocco's special sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Cutlets
Salad
Rocco's Special Sauce
Method
Preparation of Chicken Cutlets
- 1
Prepare Chicken
Pound the chicken breasts to an even thickness (about 1/2 inch) using a meat mallet.
- 2
Season Chicken
Season both sides of the chicken breasts with salt and black pepper.
- 3
Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.
- 4
Bread the Chicken
Coat each chicken breast in flour, then dip in the beaten eggs, and finally coat with bread crumbs.
Cooking Chicken Cutlets
- 5
Heat Oil
In a large skillet, heat the olive oil over medium-high heat.
- 6
Cook Chicken
Fry each breaded chicken cutlet in the hot oil for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Preparing Salad
- 7
Chop Salad Ingredients
Chop the tomatoes and slice the onion thinly. In a large bowl, combine the arugula, tomatoes, and onions.
Making Rocco's Special Sauce
- 8
Mix Sauce Ingredients
In a small bowl, combine mayonnaise, ketchup, Dijon mustard, garlic powder, lemon juice, salt, and black pepper. Stir until well mixed.
Serving
- 9
Plate the Dish
On a plate, serve the chicken cutlets with a side of arugula salad and a generous drizzle of Rocco's special sauce.