Chicken Milanese Recipe

Prepare the chicken

Trim any excess fat from the chicken breasts. Place each breast between two sheets of plastic wrap or in a large resealable bag and pound with a meat mallet or heavy skillet until about 1/4 inch thick and even in thickness (about 4–5 inches wide). Pat dry with paper towels.

Season and set up breading station

Season both sides of the flattened chicken with 1 tsp kosher salt and 1/2 tsp black pepper. Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with the milk until combined. In a third shallow dish, combine the breadcrumbs, 1/2 cup grated Parmesan, garlic powder, and remaining 1/2 tsp salt and 1/2 tsp black pepper.

Bread the chicken

Dredge each breast in flour, shaking off excess, then dip into the egg mixture, letting excess drip off. Press firmly into the breadcrumb mixture until evenly coated; press again to adhere. Set coated cutlets on a wire rack while you heat the oil.

Fry the cutlets

In a large skillet, heat the vegetable oil and butter over medium-high heat until shimmering but not smoking (oil temperature ~350°F/175°C). Fry the cutlets in batches (do not overcrowd) 2–3 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Adjust heat as needed to avoid burning; add remaining butter to pan between batches for flavor. Transfer to a wire rack or paper-towel-lined plate and keep warm.

Finish

Squeeze a little lemon over each cutlet just before serving.

Combine the lemon juice, minced garlic, Dijon mustard, honey, and red wine vinegar in a bowl. Whisk in the grated Parmesan. Slowly stream in the olive oil while whisking until emulsified. Season to taste with 3/4 tsp kosher salt and 1/2 tsp black pepper. If the dressing is too thick, thin with 1–2 teaspoons of water. Taste and adjust acidity or sweetness as desired.

Place the arugula in a large bowl. Add cherry tomatoes if using. Right before serving, toss the arugula with about half of the vinaigrette (reserve extra for guests) until lightly coated. Scatter shaved Parmesan over the dressed arugula.

To serve, arrange a bed of dressed arugula on each plate, place a hot chicken Milanese on top, finish with additional shaved Parmesan and a lemon wedge. Drizzle additional vinaigrette around or over the cutlet if desired.