Classic Chicken Milanese
Serves 4
Here is what you need:
For the chicken:
4 boneless, skinless chicken breasts
3 eggs
2 cups plane panko breadcrumbs
½ cup all purpose flour
Kosher salt and fresh ground black pepper
½ tsp cayenne pepper (optional)
canola or vegetable oil
For the salad on top:
3 to 4 handfuls of arugula or baby kale or dark green of your choice
¼ cup olive oil
2 TBS fresh lemon juice
½ red onion sliced thin (can soak in water for a bit if you want it milder)
fresh grated Parmesan cheese
salt and pepper to taste
Here is what you need to do:
Take the chicken breasts and split them open like a book, then place between plastic wrap or wax paper. Using a meat hammer or rolling pin gently pound the chicken until it is evenly thick, about ½ inch.
Set up your dredging station: In three separate pans put flour in one, eggs in another and panko in another. Add a little water to eggs and scramble them. Season all three pans with salt and pepper. If using cayenne add it to the flour pan. Mix it all very well.
Season the chicken with salt and pepper.
One piece at a time place chicken into the flour pan, coating both sides and shaking off the excess. Then place the chicken into the egg pan and get it well coated and finally it goes into the panko pan. Press the crumbs into the chicken.
In a large deep frying pan, heat about ½ inch of oil to medium high heat. Place the chicken carefully into the pan and fry for 3 to 5 minutes (depends on thickness) then flip and cook the other side. You may not have to cook it as long as the first side. You may have to cook these in batches. Just keep the first batch in a warm oven.
For the salad: Combine the oil and lemon juice in a medium glass bowl. Toss in the onion and season with salt and pepper. Taste and adjust to your liking. Toss in the arugula and coat with dressing.
Place chicken on a plate, top with some of the arugula and then top with some fresh grated Parmesan. Let’s Eat!