Chicken Milanese

 

Ingredients

For the Chicken

• ▢2 ½ cups homemade or panko breadcrumbs
• ▢2 cloves garlic finely minced
• ▢3 tablespoons finely minced fresh parsely
• ▢¼ teaspoon kosher salt plus more for seasoning
• ▢¼ teaspoon freshly ground pepper plus more for seasoning
• ▢1 cup finely grated parmesan cheese divided
• ▢3 large eggs
• ▢1 cup all purpose flour
• ▢2 lbs boneless, skinless chicken breasts, thinly sliced
• ▢olive oil or neutral oil for frying

For the Salad

• ▢2-3 cups assorted heirloom tomatoes cut into a large pieces, or cherry tomatoes cut in half
• ▢1 clove garlic smashed with the side of your knife
• ▢3 tablespoons freshly squeezed lemon juice
• ▢kosher salt and freshly cracked black pepper to taste
• ▢½ cup extra virgin olive oil
• ▢8 ounces fresh arugula cleaned and dried
• ▢½ cup loosely packed fresh basil leaves
• ▢4 ounces Parmigiano Reggiano or Grana Padano shaved with a vegetable peeler
• ▢lemon wedges for serving.

Instructions

 

For the Chicken

• Combine the breadcrumbs, minced garlic, parsley, ½ cup grated parmesan, salt, and pepper in a medium shallow dish. Mix until the garlic is evenly worked through the crumbs so the coating looks uniform instead of patchy.
• Whisk the eggs with the remaining ½ cup parmesan, salt, black pepper, and 1 tablespoon of water in a second shallow dish, then season the flour with salt and pepper in a third dish. You should have three clearly separate stations, and the egg mixture should look smooth and lightly thickened.
• Lay one piece of chicken on a cutting board, cover it with plastic wrap or parchment, and pound it with a meat mallet until it is about ½ inch thick; repeat with the rest. This evens out the thickness so the cutlets stay tender and cook at the same pace.
• Season both sides of each piece of chicken with salt and pepper. A full, even seasoning layer helps the chicken taste good all the way through, not just on the crust.
• Dredge each cutlet in the flour and shake off the excess, coat it in the egg mixture, then press it into the breadcrumb mixture until well covered. The flour helps adhesion, the egg acts as the binder, and the crumbs should cling in a full layer without bare spots.
• Heat a generous layer of oil in a large skillet over medium-high heat and fry 1 to 3 pieces at a time, depending on pan size, until golden brown on both sides, then transfer them to a wire rack. The chicken should hit the oil with a lively sizzle, and the crust should look toasted and deep golden brown, not pale or dark.

For the Salad and Serving

• Stir the tomatoes, garlic clove, lemon juice, olive oil, salt, and pepper together in a bowl, then remove the garlic if you like and tear in the basil just before serving. The tomatoes should look glossy and juicy, and the dressing at the bottom of the bowl becomes part of the final seasoning.
• Toss the arugula with a little of the tomato juices, place a chicken cutlet on each plate, and pile the arugula on top before spooning over the tomatoes. Finish with shaved parmesan, a drizzle of olive oil, and lemon wedges so every serving stays fresh, crisp, and bright.