Main Dishes
Chicken Milanese
Description
Pan-fried Chicken Milanese is a 30-minute dinner that pairs thin, crispy chicken breasts with a simple green salad dressed with a bright lemony vinaigrette. It has retro Italian restaurant vibes, and I mean that in the best way possible.
Ingredients
- 2 boneless, skinless chicken breasts (10 to 12 ounces each)
- 1 ¼ teaspoons kosher salt divided, plus a few pinches
- ⅓ cup all-purpose flour
- 2 large eggs
- 1 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 5 ounces arugula about 5 cups
- ¼ cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- ¼ teaspoon ground black pepper
- 4 tablespoons canola oil divided
Directions
- Preheat the oven to 250°F. Place a wire rack on top of a baking sheet and keep handy.
- Split each chicken breast in half horizontally to create two thinner pieces of chicken. I like to do this by carefully placing my hand on top to give myself a feel for whether or not I am slicing the chicken evenly. With a meat mallet or rolling pin, gently pound the chicken VERY thin—about 1/4-inch thick. To keep things tidy, place a sheet of plastic wrap or wax paper on top prior to pounding. Sprinkle both sides of the chicken with 1 teaspoon of the salt.
- Set up your dredging stations: Place the flour in a wide, shallow dish (a pie dish works well). Beat the eggs in a second shallow dish. In a third, combine the breadcrumbs, garlic powder, and onion powder.
- Dredge the chicken: With tongs, grab one end of a piece of chicken, and dip in the flour, then the eggs, then the breadcrumbs, coating both sides of each piece of chicken and shaking off excess as you go. Transfer to a clean plate. Repeat with the remaining chicken.
- Place the arugula in a large bowl. In a small bowl or a liquid measuring cup with a spout, whisk together the olive oil, lemon juice, 1/4 teaspoon pepper, and remaining 1/4 teaspoon salt. Pour enough dressing on the arugula to moisten it. Toss to combine, reserving the extra dressing for serving.
