Chicken Milanese Recipe
Arugula salad, balsamic glaze
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Ingredients
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Chicken Milanese
Arugula Salad
Balsamic Glaze
Method
Chicken Milanese
- 1
Prepare the Chicken
Place each chicken breast between two pieces of plastic wrap. Gently pound the chicken with a meat mallet or rolling pin until about 1/2 inch thick.
- 2
Set Up Breading Station
In three separate shallow bowls, place the flour in the first bowl, beaten eggs in the second bowl, and a mix of bread crumbs and grated Parmesan cheese in the third bowl.
- 3
Bread the Chicken
Season the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off the excess, then dip in the beaten eggs, and finally coat with the bread crumb mixture.
- 4
Cook the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the breaded chicken. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and drain on paper towels.
Arugula Salad
- 5
Prepare the Salad
In a large bowl, combine fresh arugula, halved cherry tomatoes, and thinly sliced red onion.
- 6
Dress the Salad
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.
Balsamic Glaze
- 7
Make the Glaze
In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and cook until reduced by half, about 10-15 minutes, stirring occasionally. Remove from heat and let cool.