Chicken Milanese
Thinly sliced, beautifully crispy chicken with a peppery arugula salad.
Servings: 2
Ingredients
- 1 boneless skinless chicken breast, thinly sliced and pounded
- a pinch of garlic powder, onion powder, salt and black pepper
- 1/2 cup of Italian breadcrumbs
- 1/3 cup of parmesan, grated
- 1 teaspoon garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 large egg
- 1 tablespoon of milk
- 1/3 cup of all purpose flour
- 2 tablespoons of butter
- 2 tablespoons of extra virgin olive oil
- 5 ounces fresh arugula
- lemon wedges (optional garnish)
- balsamic glaze (optional garnish)
- parmesan, shaved or shredded
Instructions
- Slice a boneless skinless chicken breast in half horizontally and pound it out thin between two sheets of parchment paper
- Season the chicken with garlic powder, onion powder, salt and black pepper
- Gather 3 shallow dishes
- Place 1/3 cup of all purpose flour in one of the shallow bowls
- Whisk 1 large egg with 1 tablespoon of milk and season with a pinch of salt and black pepper in the second shallow bowl
- Add 1/2 cup of seasoned breadcrumbs, 1/3 cup of grated parmesan, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper into the third shallow dish
- Coat each piece of chicken lightly with flour, then dip into the egg and then coat with breadcrumbs and place the coated chicken onto a plate
- Place 2 tablespoons of butter and 2 tablespoons of olive oil into a large skillet and place it over medium heat
- Once the pan is hot and the butter has melted, arrange chicken in a single layer in the skillet
- Allow the chicken to brown for 3 minutes on the first side
- Once the underside is brown and crispy, flip the chicken and season the crispy coating with a pinch of salt
- Cook the other side for 3-4 minutes or until both sides are golden brown, crisp and the chicken is cooked through with an internal temperature of 165 degrees
- Once the chicken is done, transfer it onto a cutting board and let the chicken sit for 2 minutes before slicing
- To plate the chicken milanese, top with arugula, drizzle with olive oil and add shaved parmesan, salt, pepper and a squeeze of lemon or balsamic vinegar (optional)