Chicken Milanese Recipe

Prep chicken

Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap and gently pound with a flat side of a meat mallet or rolling pin to an even thickness about 1/4 inch (6 mm). Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

In three shallow bowls arrange: 3 tbs flour; whisk together 2 eggs and 2 tbs milk in the second bowl; and in the third bowl combine 1.5 cups breadcrumbs, 1/4 cup grated Parmesan, and 1/2 tsp dried oregano plus a pinch (about 1/4 tsp) of salt and remaining 1/2 tsp black pepper.

Bread the chicken

Dredge each pounded breast in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip, then press firmly into the breadcrumb mixture so both sides are evenly coated. Transfer to a wire rack and let rest 5 minutes to set coating.

Cook

In a large skillet over medium heat add 1/2 cup vegetable oil and 2 tbs unsalted butter. Heat until butter is melted and oil shimmers (test with a few breadcrumbs — they should sizzle). Add the cutlets (work in batches if needed) and fry 3–4 minutes per side, until golden brown and an instant-read thermometer inserted into thickest part reads 165°F (74°C). Adjust heat as necessary to avoid burning. Transfer cooked cutlets to a paper towel–lined plate or rack and keep warm loosely tented with foil.

Finish

Squeeze the remaining half lemon over the cutlets just before serving and sprinkle with a little extra grated Parmesan if desired.

Cook linguine

Bring a large pot of salted water to a rolling boil. Add 8 oz linguine and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and return it to the pot off the heat.

Make dressing

While pasta cooks, whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, juice from 1/2 lemon (about 1 tbs), 1/2 tsp salt and 1/2 tsp freshly ground black pepper in a small bowl.

Assemble linguine salad

Add the drained linguine to the bowl with the dressing and toss to coat, adding up to 2–3 tbs reserved pasta water if it seems dry. Stir in 1.5 cups halved cherry tomatoes, 1/4 cup thinly sliced red onion, and 2 cups fresh arugula. Toss gently to combine. Taste and adjust seasoning if needed.

Plate and finish

Divide the linguine and salad between plates. Place a warm chicken Milanese cutlet on top of each portion of linguine. Sprinkle 2 tbs grated Parmesan over the pasta and finish with an extra drizzle of olive oil and a lemon wedge on the side for extra brightness.