Pollo Milanese Recipe
Boneless chicken breast pounded and lightly breaded, topped with grape tomatoes, fresh mozzarella, and slivered red onion on a bed of lightly lemon dressed Arugula
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
In three separate shallow dishes, place flour in the first, beaten eggs in the second, and breadcrumbs in the third.
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off the excess. Dip into the beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
- 4
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from the pan and let rest.
- 5
Prepare the Salad
In a large bowl, combine arugula, halved grape tomatoes, slivered red onion, and fresh mozzarella. Drizzle with lemon juice, olive oil, and season with salt and pepper to taste. Toss gently to combine.
- 6
Assemble the Dish
Slice the cooked chicken breasts and place them on top of the salad mixture. Serve immediately.
