Chicken Milanese is a simple dish that makes chicken breasts seem positively lavish. Similar to Italian veal Milanese, this classic dish pairs hot and crispy breaded chicken with a cool and lemony salad. The recipe takes a little preparation, but the execution is easy: Pound lean chicken breasts until thin, bread them, then pan-fry until the bread crumbs are golden; the crust ensures that the chicken stays moist. While not traditional, this version adds onion powder, garlic powder and grated Parmesan to the breading. Experiment by adding spices, nuts and seeds to the bread crumbs, and cooked or raw fruits and vegetables to the greens. A swipe of mayonnaise on the plate? Unnecessary but sublime.
Ingredients
Yield:4 servings
- 1teaspoon onion powder
- 1teaspoon garlic powder
- Kosher salt (such as Diamond Crystal) and black pepper
- 2boneless, skinless chicken breasts (about 10 ounces each)
- ½cup all-purpose flour
- 2large eggs, beaten
- 1¼cups panko bread crumbs
- ½cup finely grated Parmesan plus ½ cup shaved Parmesan
- About 1 cup olive oil (or neutral oil), for pan-frying, plus 3 tablespoons for the salad
- 1tablespoon fresh lemon juice, plus lemon wedges for serving
- 5ounces arugula (about 5 packed cups)
- 1cup cherry tomatoes (optional), halved
Preparation
Step 1
- Prepare the chicken: In a small bowl, stir together the onion powder, garlic powder, 2 teaspoons salt and 1 ½ teaspoons pepper.
Step 2
- Set each chicken breast on a cutting board. Set one palm on top of one breast to hold it still then use a chef’s knife with the other hand to slice the breast in half horizontally. Repeat with the second chicken breast, then, using a meat mallet or the bottom of a heavy skillet, pound each piece until no more than ⅓-inch thick. Season generously on both sides with half the seasoned salt.
Step 3
- Set the flour and eggs into two separate shallow bowls. To a third, add the panko, finely grated Parmesan and the remaining seasoned salt and stir to combine. Dip one piece of chicken into the flour to coat all over, then transfer to the eggs and turn to coat. Add to the panko mixture and turn, pressing panko into it until fully coated. Transfer to a baking sheet and repeat with the remaining chicken. (The breaded chicken will hold in the refrigerator for a few hours.)
Step 4
- In a medium nonstick skillet, heat a ½-inch layer of oil over medium-high. Working in two batches, add the breaded chicken and cook, undisturbed, until golden on both sides, about 3 minutes per side. (You could also cook them all at once in a large skillet, though you’ll need twice the amount of oil to do so.) Transfer to a wire rack and lightly sprinkle with additional salt, if desired.
Step 5
- While the chicken cooks, prepare the salad: In a large bowl, whisk to combine the olive oil and lemon juice; season to taste with salt and pepper. Add the arugula, cherry tomatoes (if using) and shaved Parmesan; toss to coat then season to taste again with salt and pepper.
Step 6
- Divide the chicken among plates and pile the salad on the side. Serve immediately, with lemon wedges for squeezing on top.
https://cooking.nytimes.com/recipes/1024229-chicken-milanese
