Chicken Milanese

4.67 from 6 votes

Chicken Milanese is a classic Italian dish that's super easy to make and comes together in about 45 minutes. A simple Cherry Tomato Salad with balsamic vinaigrette served over peppery arugula makes a bright, fresh summery side dish. All combine for a restaurant-quality combination!

Prep Time30

Cook Time15

Total Time45

Course: Chicken and Turkey

Cuisine: Italian

Diet: Low Fat

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Arugula and Cherry Tomato Salad

1 pint cherry or grape tomatoes (2 cups), halved
Thinly sliced red onion
1 clove garlic minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1 sprig fresh basil leaves thinly sliced (chiffonade)
4 handfuls arugula

Chicken

2 large boneless skinless chicken breast halves
1/2 cup all-purpose flour
1 teaspoon salt or to taste, divided
Freshly ground black pepper
1 cup panko breadcrumbs
1/3 cup seasoned dry breadcrumbs (Italian-style)
1/2 cup freshly grated Parmesan cheese
Zest of 1 large lemon
2 large eggs beaten
1/2 cup olive oil for frying
Lemon wedges

Instructions

Cherry Tomato and Arugula Salad

Combine the cherry tomatoes, red onion, garlic, balsamic vinegar, olive oil and salt and black pepper to taste. Add the fresh basil and stir. Set aside while cooking the chicken.

Chicken

Preheat the oven to 250 degrees. Place a cooling rack over a rimmed baking sheet.
Cut the chicken breast halves into even cutlets.
Place the flour in a bowl or shallow pan such as a pie plate. Add 1/2 teaspoon salt and freshly ground black pepper.
Place the eggs in a bowl or shallow pan. Add 1/4 teaspoon salt and freshly ground black pepper.
Combine the panko, Italian breadcrumbs, Parmesan cheese and lemon zest in a bowl or shallow pan. Add 1/4 teaspoon salt and freshly ground black pepper.
Working with one cutlet at a time, dredge each of them in the flour, shaking off the excess.
Dip each of the chicken cutlets in the egg, allowing the excess to drip off then place in the breadcrumb combination, coating each chicken cutlet well. Place each cutlet on a baking sheet or another flat surface as you work.
Heat the olive oil in a large nonstick skillet over medium-high heat. Place 2 of the cutlets in the hot oil. Cook 3-4 minutes on each side or until cooked through to 165 degrees in the center, adjusting the heat as necessary so the coating does not burn. Place the cutlets on the prepared rack/baking sheet and place in the oven to keep warm.
Repeat with the other two cutlets.
TO SERVE: Place a handful of fresh arugula on a plate top with chicken and tomato salad. Serve lemon wedges on the side.

Notes

MAKE AHEAD:

The cutlets can be breaded 1 day in advance and stored covered in the refrigerator.

FREEZER-FRIENDLY:

Place cooked cutlets in an airtight container and freeze for up to 2 months.
Thaw in the refrigerator. Reheat as instructed below.

REHEATING INSTRUCTIONS:

Place in a baking dish and reheat at 350 degrees for 18 to 20 minutes. Keep an eye on it so the breading doesn't get too dark. If that starts happening, reduce the temperature to 325 degrees.

Nutrition