This easy, delicious, simple meal is sure to be a family favorite. Chicken Milanese is a classic Italian dish named after the city of Milan and consists of a thinly-sliced, chicken cutlet that is breaded and then fried. Traditionally, it is served with arugula and tomatoes or other vegetables. Here, it is prepared with a seasonal, light arugula salad. You can easily make this dish gluten-free by using a gluten-free flour blend (I like cup 4 cup) and gluten-free breadcrumbs (I like Schlar or Aleias) . Enjoy!
Chicken Milanese with Arugula Salad
Serves: 4 servings
Ingredients
- ¾ cups plain dried breadcrumbs
- ¼ cup vegetable oil
- ⅓ cup all-purpose flour
- 2 large eggs, lightly beaten
- Coarse salt and ground pepper
- 2 boneless, skinless chicken breast halves
- 2 tablespoons fresh lemon juice, plus lemon wedges, for serving
- 5 ounces baby arugula
- ½ cup pomegranate seeds
- ½ cup toasted pumpkin seeds
- ½ cup shredded carrots
- Dressing:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- salt and pepper
Instructions
- Place chicken breasts on a cutting board, flat side down, and carefully slice each one in half horizontally to make 2 cutlets. You should have 4 total.
- With the flat side of a meat pounder, pound chicken between twp pieces of parchment paper or plastic wrap until they are about ½ inch thick.
- Lightly beat eggs in a medium bowl. Place flour and breadcrumbs in 2 separate shallow dishes. Season eggs, flour, and chicken with coarse salt and freshly ground black pepper. Working with 1 cutlet at a time, dip into flour, turning to coat and shaking off excess. Then dip into the eggs, and lift out, letting excess drip off. Dip into breadcrumbs, pressing firmly to help them to stick. Transfer to a plate or pan, and refrigerate at least 30 minutes and up to 2 hours.
- Meanwhile, place arugula, pomegranates, pumpkin seeds, and carrots in a medium salad bowl. Whisk dressing ingredients together and set aside.
- Heat oil in a 12-inch skillet over medium-high heat until shimmering. Place 2 cutlets in skillet, and fry until undersides are golden brown, about 3-4 minutes. Flip cutlets, and fry until cooked through and golden brown on the other side, about 2 more minutes more. Place on a clean plate, and lightly sprinkle with coarse salt. Place in a warm oven or warming drawer. Repeat with remaining cutlets, skimming brown bits and adding more oil if necessary.
- Toss the salad. Serve each chicken cutlet on top of a bed of salad with lemon wedges.
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