Chicken Milanese Recipe
Arugula salad, tomatoes, red onion
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Ingredients
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For the chicken
For the arugula salad
Method
For the chicken
Prepare the chicken
If breasts are thick, butterfly them or place between plastic wrap and pound to an even thickness about 1/4 inch thick using a meat mallet or rolling pin. Trim any excess fat. Pat chicken dry with paper towels.
Season and set up dredging station
Season both sides of the flattened chicken with 1 tsp salt and 1/2 tsp black pepper. Set up three shallow dishes: one with the flour, one with the beaten eggs mixed with 2 tablespoons milk, and one with the breadcrumbs mixed with 1/2 cup grated Parmesan, 1 tsp garlic powder, and 1/2 tsp salt.
Dredge the chicken
Working one piece at a time: coat the chicken in flour, shaking off excess; dip into the egg mixture, letting excess drip off; press firmly into the breadcrumb-Parmesan mixture to adhere an even coat. Place on a wire rack while you bread the rest to keep crust crisp.
Heat the pan
In a large skillet (preferably cast-iron or stainless) warm 3/4 cup oil over medium heat until shimmering but not smoking. If using, add 1 tbsp butter to the oil and let it melt and foam to enrich the fat. The oil temperature should be about 325–350°F (moderate); a breadcrumb should sizzle when dropped in.
Fry the cutlets
Fry the cutlets in batches (do not crowd the pan) 3–4 minutes per side until golden brown and an instant-read thermometer reads 160–165°F in the thickest part. Adjust heat as needed so crust browns evenly without burning. Transfer cooked cutlets to a wire rack or paper towel-lined plate and rest 3–5 minutes (carryover will bring them to safe temperature). Season lightly with a pinch of salt immediately after frying.
Finish
If desired, squeeze fresh lemon over each cutlet before serving.
For the arugula salad
Prepare vegetables: Halve cherry tomatoes (or cut larger tomatoes into wedges). Thinly slice 1/2 red onion and separate into rings. Place arugula in a large bowl.
Make dressing: In a small bowl or jar combine 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp red wine vinegar (optional), 1/2 tsp honey (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Whisk or shake until emulsified and taste; adjust acidity/sweetness as desired.