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Chicken Milanese

May 17, 2012

On a recent Saturday, I spent most of the day at a lovely baby shower in New Jersey so Conrad was in charge of dinner. He suggested chicken milanese which sounded great. It’s been awhile since we made chicken milanese and I forgot how simple and delicious it is. Amazingly, Conrad knew I was craving arugula instead of regular mixed greens for the salad part too. This recipe is for two chicken breasts but can easily be doubled, just make sure to cook the chicken in batches.

One of the things I love about chicken milanese is that it’s an entire meal in one dish. If you want to include a carb or starch, you could serve roasted potatoes, crusty bread or a simple pasta. But I usually find the chicken and salad is enough…plus, there’s more room for dessert!

Thin, crisp chicken breasts with a nicely dressed salad on top…what’s not to like?

Chicken Milanese
adapted from Anne Burrell
serves two

1/2 cup all-purpose flour
1 egg, beaten with 1/2 tablespoon of water
3/4 cup panko bread crumbs
1/4 cup freshly grated Parmesan cheese
2 small chicken breasts, pounded to 1/4″ thick
kosher salt
freshly ground black pepper
extra-virgin olive oil for frying
1/2 tablespoon butter

For the salad:
baby arugula
heirloom tomatoes, halved or quartered depending on size
balsamic vinaigrette

Line up three deep plates (pie plates or baking dishes are great for this). Fill one with the flour, one with the beaten eggs and water, and one with the panko and Parmesan. Season the chicken breasts with salt and pepper; seasoning the flour doesn’t hurt either. Dredge the chicken breasts lightly in flour, shaking off excess. Next, dredge in the egg wash and then the panko mixture.

Cover the bottom of a large saute pan with olive oil and warm over medium-high heat. Add the butter. To test if the oil is hot enough, flick a bread crumb into the oil and see if it sizzles. If it doesn’t sizzle, give the pan another minute or two to heat up. Once the oil is hot, add the chicken to the pan without crowding. If both pieces don’t fit, cook in batches. Cook on both sides until they reach a golden brown color, about 4 to 5 minutes. Put chicken pieces on a plate lined with paper towel when it comes out of the pan to absorb any excess oil. You can keep the chicken warm in a low oven while the rest of the pieces cook.

Toss the baby arugula with balsamic vinaigrette. Season the tomatoes with salt and pepper.

Place chicken on a dinner plate, top generously with salad and top with tomatoes.

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