Chicken Milanese
Chicken Milanese, or milanesa de pollo, has cutlets dipped in flour, egg and breadrumbs then panfried to delicate golden, crunchy perfection.
- Prep time
- 15 min
- Cook time
- 16 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 lb chicken breasts (boneless and skinless)
- 2 large eggs
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1+1/2 cup breadcrumbs
- 2 tbsp olive oil
- 4 tbsp butter
- 12 oz mini tomatoes ((gold, yellow and red slice in half lengthwise))
- 12 oz mozzarella cheese balls
- 1 tbsp olive oil
- 2 tsp balsamic vinegar
- 1/2 tsp Italian Herbs
- 2 tbsp fresh basil (chopped)
- 3 cup arugula greens
Instructions
- 1
In a medium bowl add the tomatoes, cheese, arugula. Pour in the olive oil, vinegar, herbs and season with salt and pepper. Toss to coat, cover and refrigerate.
- 2
If chicken breasts are large, split by cutting each horizontally to butterfly and create two cutlets or pound thin to create pieces to cook evenly.
- 3
In 3 shallow bowls add the flour, salt, pepper and garlic powder to one; the eggs and milk to another and the breadcrumbs to the third.
- 4
Whisk the eggs and milk with a fork to mix. Dust both sides of each chicken cutlet in flour, then dip in egg (shake off excess) and then the breadcrumbs, pressing to adhere. Set aside and repeat for all chicken cutlets.
- 5
Melt half the olive oil and butter in a skillet over medium low heat. Add 2 pieces of the breaded chicken and sauté until the breading is golden brown and the chicken is cooked, 3-4 minutes per side (2-3 minutes if really thin). Set cooked cutlets aside on a plate and add the remaining oil and butter to the skillet. Sauté the other 2 pieces of chicken, then set aide covered to keep warm.
- 6
Divide the arugula onto each plate and top with chicken. Serve caprese salad alongside or on top of cooked chicken with slices of lemon.