Chicken Milanese Recipe
Pan-fried chicken breast served with a lemon caper beurre blanc sauce and arugula frisée salad.
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Ingredients
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Chicken Milanese
Lemon Caper Beurre Blanc
Salad
Method
Chicken Milanese
- 1
Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thick using a meat mallet.
- 2
Dredging Station
Set up a dredging station with three shallow plates: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs.
- 3
Bread the Chicken
Coat each chicken breast first in the flour, shaking off any excess, then dip in the egg, and finally coat with breadcrumbs.
- 4
Pan-Fry the Chicken
In a large skillet, heat the olive oil over medium heat. Add the breaded chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Lemon Caper Beurre Blanc
- 5
Cook Shallots
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and sauté until translucent, about 2-3 minutes.
- 6
Add Wine
Pour in the white wine and simmer until reduced by half, about 5-7 minutes.
- 7
Whisk in Butter
Lower the heat and whisk in the remaining butter, one piece at a time, until the sauce is smooth and emulsified.
- 8
Finish the Sauce
Stir in the lemon juice, capers, and season with salt and pepper to taste. Keep warm until ready to serve.
Salad
- 9
Prepare the Salad
In a large bowl, combine arugula and frisée lettuce.
- 10
Dress the Salad
Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.