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Chicken Milanese with Arugula Salad

I have to say that my sister-in-law loves to cook. Not only that she loves to cook but her cooking is good. Oh, did I mention she can bake too? Last week she kept posting pictures of her fabulous dinners on Instagram and Facebook and decided to try one of the dish. I have made chicken cutlets before. However, after researching how to make Milanese, I found out that I had been doing my cutlets wrong all along. I used regular bread crumbs as opposed to Panko (Japanese) breadcrumbs…it tastes so much better with the Panko breadcrumbs. Here is my take on this chicken. 

You will find a post on the difference between Panko and “regular” breadcrumbs here.

Chicken Milanese with Arugula Salad
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 skinless boneless chicken breast halves
  • 2 large eggs
  • 2 cups of Panko breadcrumbs (Japanese breadcrumbs) - I will never use regular breadcrumbs to make this chicken anymore!!!
  • 1 tbsp of fresh parsley, finely shopped
  • 1½ tsp of salt - I prefer Himalayan Pink salt. If not, use coarse Kosher salt
  • 1¼ tsp pepper
  • 4 tbsp of olive oil - I like to use coconut oil or avocado oil as they can both withstand high heat
  • Freshly pressed lemon juice from 1-2 lemons - you will need at least 2 tbsp
  • 2 cups of baby arugula
Instructions
  1. Using a meat mallet, flatten chicken to ½ inch thick. Make sure that you put the side with the thin layer of skin facing down and cover with a layer of plastic wrap.
  2. Now your breast is reduced to a much thinner but bigger piece that can be as large as your plate. So make sure that you cut it an a serving size before starting breading.
  3. Whisk eggs in a medium bowl to blend.
  4. In a separate bowl, mix Panko, 2 tbsp of parsley, oregano, salt and pepper on a large plate.
  5. Dip chicken in beaten eggs then dredge in breadcrumb mixture to coat.
  6. Heat about 3 tbsp of your oil of choice to fry food in a large nonstick skillet over medium heat.
  7. Add breaded chicken and cook until golden brown and fully cooked, about 5 minutes each side.
  8. Transfer chicken to a plate and sprinkle with lemon juice.
  9. Toss arugula with the remaining oil in a bowl to coat. Sprinkle salt and pepper to taste. Mount salad atop chicken or you can sit the chicken on a bed of arugula salad.
  10. I made this dish with a pesto pasta.
Notes
***Use organic ingredients whenever possible***

**** You can find my delicious homemade pesto here****

Chicken Milanese with Arugula Salad and Pesto pasta-001

 

 

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