Milanese Or Grilled Chicken Recipe
Breaded chicken breast/Grilled chicken breast, arugula, grape tomatoes, shaved Parmigiano Reggiano
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Ingredients
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For the chicken
For the salad
To finish (optional)
Method
For the chicken
Prepare breasts
If breasts are thick, slice horizontally to make two thinner cutlets or place between plastic wrap and pound with a meat mallet to an even thickness of about 1/2 inch. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
Set up breading station (Milanese only)
Place flour in a shallow dish. In a second shallow dish, whisk together eggs and 2 tbsp milk until combined. In a third dish, combine breadcrumbs, 1/4 cup grated Parmigiano Reggiano, dried oregano, and garlic powder; season with 1/4 tsp salt and a pinch of pepper. If making grilled chicken instead of milanese, skip the flour-egg-breadcrumb steps and proceed to marinate with oil and seasoning.
Bread the chicken (Milanese)
Dredge each breast first in flour, shaking off excess, then dip into the egg mixture, allowing excess to drip off, and finally press firmly into the breadcrumb mixture to coat evenly. Set on a wire rack for 5 minutes to help the coating adhere.
Cook breaded chicken (Milanese)
In a large skillet over medium heat, add 3 tbsp olive oil and 1 tbsp butter. When butter foams and oil shimmers (about 2–3 minutes), add the cutlets without crowding; cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F/95°C) while you finish the salad.
Prepare and cook grilled chicken (if chosen)
If grilling, rub both sides of seasoned breasts with 1 tbsp olive oil. Preheat grill or grill pan to medium-high (about 400°F/200°C). Grill 4–6 minutes per side for 1/2-inch cutlets (longer for thicker breasts), turning once, until internal temperature reaches 165°F (74°C) and you have nice grill marks. Let rest 5 minutes before slicing.
For the salad
In a large bowl whisk together 3 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
Add 4 cups arugula and 1 cup halved grape tomatoes to the dressing and toss gently to coat. Taste and adjust seasoning. If desired, add a pinch of chili flakes for heat.
Arrange dressed arugula and tomatoes on serving plates or a serving platter. Place the cooked Milanese or sliced grilled chicken on top or alongside. Scatter 1/2 cup shaved Parmigiano Reggiano over the salad and finish with lemon wedges.
To finish
Serve immediately while chicken is warm. Squeeze a lemon wedge over the chicken and salad to brighten flavors. Extra shaved Parmigiano may be offered at the table.