Fresh, Crunchy & Nutritious Chicken Milanese
Boneless chicken is versatile, and this simple recipe is a real “Winner Winner Chicken Dinner.” I love using chicken breast as it becomes juicy on the inside, crispy on the outside, and topped with a lemony, garlicky arugula salad, creates pure perfection on your plate! If you prefer chicken thighs, go for it. Either using this preparation provides a fantastic way to enjoy fried chicken without feeling that guilty.
Garlic Lemon Vinaigrette
I Love the Ingredients in This Garlic Lemon Vinaigrette, I Use It in Several Dishes on This Site.
Chicken Milanese
Easy weeknight dinner, also wonderful served family style on large platters for a party.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4-6
- Category: Main
- Cuisine: Italian
Ingredients
Chicken
- 4 to 6 boneless, skinless organic chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry Panko bread crumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- Unsalted butter
- Good olive oil
- Baby Arugula for 6, washed and spun dry
- a hand full of cherry tomatoes halved
Garlic Lemon Vinaigrette
- Zest of 2 lemons in fine strips or coarsely grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 3 garlic cloves
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Chicken
- Butterfly or pound the chicken breasts until they are 1/4-inch thick. You can use a meat mallet.
- Combine the flour, salt, and pepper on a dinner plate.
- On a second plate, beat the eggs with one tablespoon of water.
- On a third plate, combine the breadcrumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and one tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens and tomatoes with garlic lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan and lemon zest.
Garlic Lemon Vinaigrette
- Using a mortar and pestle pound the garlic cloves and salt into a paste, transfer to a lidded jar along with the lemon juice, olive oil, and pepper, and shake well.
Notes
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Adapted From | The Barefoot Contessa
