Chicken Milanese

Chicken Milanese

Serves 4

Kids Rating: ✭✭✭✭✭ 


For the Chicken:

4 chicken breast cutlets, thin sliced

1 cup plain bread crumbs (or for extra crunchy chicken use plain panko bread crumbs)

2 eggs

½ cup flour

1 tsp. salt

6 Tbsp. olive oil

Salad topping:

2 cups arugula

1 cup fresh basil chopped

2 garden fresh tomatoes, washed and cut into ½ inch chunks

2 tsp. lemon juice

2 Tbsp. olive oil

½ tsp. salt

1 tsp. red onion minced finely

Fresh basil for garnish


For salad:

In a medium bowl mix together lemon juice, salt, red onion, basil, olive oil, and tomatoes.  Toss.  Allow flavors to marry for 10 minutes.

For chicken:

Preheat oven to 325༠F.

Place chicken breasts between two pieces of waxed paper.  Pound chicken with the flat side of a meat mallet until ½ inch thick.

On a dinner plate mix the ½ cup flour and 1 tsp. salt.  In a shallow bowl mix the two eggs.  On another dinner plate place the 1 cup bread crumbs.  Dredge the chicken on both sides into the flour, then the egg, then the bread crumbs.  Place on a platter.  Repeat with remaining chicken.

Heat 3 Tbsp. olive oil in a large frying pan over medium heat.  Add two breaded chicken breasts and fry for 2-3 minutes on each side or until lightly browned.   Then transfer browned chicken to a non-stick cookie sheet and place in oven to keep warm.  Add 3 remaining Tbsp. olive oil to pan and repeat frying the remaining chicken.

For Assembly:

Place the chicken on a warm platter, and top with fresh arugula and then the tomato basil salad.  Pour any extra juices from the tomato mixture over the chicken.  Garnish with fresh basil.

Tags: , , , ,

Categories: Kid Rating: ✭✭✭✭✭

Author:Rebecca Rogers

Author-Food Journalist-Food Photographer


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