There’s something about the golden crunch of a perfectly cooked Chicken Milanese that just feels like a hug on a plate. It’s like, imagine the warmth of a summer sun-drenched day, paired with the peppery kick of fresh arugula—together, they create a symphony of flavors that dance on your tongue. Oh, and last week, I spotted this dish on a menu in a cozy little bistro; it was like meeting an old friend in an unexpected place.
Steps
- In a medium, shallow dish, combine breadcrumbs with grated garlic, parsley, ½ cup of grated parmesan, salt, and pepper, mixing thoroughly to evenly distribute the garlic. In another shallow dish, whisk together 3 eggs, the remaining ½ cup of parmesan, salt, black pepper, and 1 tablespoon of water until well combined. In a third dish, mix flour with salt and pepper.
- Place each thinly sliced chicken breast on a cutting board, cover with plastic wrap, and pound with a meat mallet until about ½ inch thick. Season both sides of each chicken piece with salt and pepper, stacking them to transfer seasoning efficiently.
- Set up your breading station in order: flour, egg mixture, breadcrumbs, and a plate for breaded chicken. Coat each chicken piece in flour, shake off excess, dip in the egg mixture, let excess drip off, then coat with breadcrumbs, pressing gently to adhere.
- Heat a generous amount of oil in a large skillet over medium-high heat. Fry 1 to 3 chicken breasts at a time, ensuring not to overcrowd the pan, until both sides are golden brown. Remove cooked chicken to a wire rack.
- For the salad, mix tomatoes, a smashed garlic clove, lemon juice, olive oil, salt, and pepper in a bowl. Remove garlic before serving, then tear and mix in basil leaves.
- Toss arugula with a little tomato juice. Serve each chicken cutlet topped with a heap of arugula, spooned tomatoes, shaved parmesan, and a drizzle of olive oil. Accompany with lemon wedges.
Ingredients
- 2 ½ cups panko or homemade breadcrumbs
- 2 cloves garlic, finely minced
- 3 tablespoons fresh parsley, finely minced
- ¼ teaspoon kosher salt, plus additional for seasoning
- ¼ teaspoon freshly ground black pepper, plus additional for seasoning
- 1 cup finely grated Parmesan cheese, divided
- 3 large eggs
- 1 tablespoon water
- 1 cup all-purpose flour
- 2 lbs boneless, skinless chicken breasts, thinly sliced
- Olive oil or neutral oil for frying
- 2-3 cups assorted heirloom or cherry tomatoes, cut into large pieces or halved
- 1 clove garlic, smashed
- 3 tablespoons fresh 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 fresh basil leaves, loosely packed
- 4 ounces Parmigiano Reggiano or Grana Padano, shaved
- Lemon wedges for serving
Nutritional Values
Calories: 1051kcal | Carbohydrates: 60g | Protein: 82g | Fat: 53g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.04g | Cholesterol: 304mg | Sodium: 1607mg | Potassium: 1473mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3041IU | Vitamin C: 31mg | Calcium: 848mg | Iron: 7mg
FAQ
- Why is my Chicken Milanese greasy?
- If your Chicken Milanese is greasy, it might be because the oil wasn’t hot enough when frying. The breadcrumbs can absorb too much oil if it’s not sufficiently heated. To test the oil, drop a breadcrumb into it; if it sizzles immediately, the oil is ready for frying.
- Is it safe to fry chicken using olive oil?
- Yes, frying chicken in olive oil is safe. Although neutral oils like vegetable or peanut oil are often used due to their high smoke point, olive oil offers a superior flavor. For a balance, consider using a mix of olive oil and a neutral oil if preferred.
- Why does the breading fall off my Chicken Milanese?
- The breading can fall off if the chicken isn’t prepared properly. Pat the chicken dry, ensure excess flour is tapped off, and gently press the breadcrumbs onto the chicken. Letting the breaded chicken rest for at least 30 minutes before frying helps the coating adhere better.
- How can I store and reheat Chicken Milanese?
- Chicken Milanese is best fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For reheating, use an air fryer or convection oven at 450°F for 5-8 minutes. The arugula should be stored separately and dressed just before serving.
- What are some tips for ensuring the best flavor in Chicken Milanese?
- Using high-quality tomatoes, extra virgin olive oil, and Parmesan cheese significantly enhances the flavor. Allow the tomatoes to marinate for an hour or two before serving to meld the flavors, but add basil just before serving for freshness.
Tips
- To ensure the breading adheres well, allow the coated chicken to rest for about 30 minutes before frying. This helps the breadcrumbs stick better during cooking.
- Use high-quality tomatoes, extra virgin olive oil, and Parmesan cheese for the best flavor. These ingredients significantly enhance the dish’s taste.
- Arrange your breading station efficiently: place the raw chicken on the left, followed by flour, egg, breadcrumbs, and finally an empty plate for the breaded chicken. This setup streamlines the breading process.
- Avoid overcrowding the pan when frying the chicken cutlets. Depending on the size of your pan, you may only be able to fry one or two pieces at a time, ensuring even cooking and maximum crispiness.
Equipment
- Meat Mallet – Used for pounding the chicken to ensure even cooking.
- Wire Rack – Helps keep the fried chicken cutlets extra crispy by allowing excess oil to drain away.
- Vegetable Peeler – Used for shaving Parmesan cheese.
