Chickensaladmilanese Recipes

CHICKEN MILANESE RECIPE

Steps:

• Slice each chicken breast in half horizontally. Place each piece of chicken between 2 pieces of parchment paper or plastic wrap. Use a rolling pin or meat mallet to pound the chicken flat. Sprinkle each piece of chicken with salt.
• Prepare 3 dishes for breading the chicken. Place the flour in the first dish. In the second dish, whisk together the eggs and milk and season the mixture with a pinch of salt and pepper. In the third dish, whisk together the breadcrumbs, parmesan cheese, salt, and pepper.
• Heat 3 tablespoons of olive oil or butter in a large skillet over medium heat. Once heated, place two pieces of breaded chicken in the pan. Cook on each side for about 2 minutes or until the breading is golden brown and crispy and the chicken is cooked through. Add more olive oil or butter to the skillet and pan fry the remaining chicken breasts.
• In the bottom of a bowl, whisk together the olive oil, lemon juice, garlic salt, and pepper. Add in the arugula and toss to coat. Add a portion of salad to each plate. Top each salad serving with shaved parmesan cheese. Place the chicken breasts on top of or alongside the salad. Serve with lemon wedges.

THIS CRISPY CHICKEN MILANESE WITH A SIMPLE SIDE SALAD TAKES JUST 20 MINUTES TO MAKE

Steps:

• Place flour in a shallow dish. Place eggs in a second shallow dish. Place panko in a third shallow dish. Dredge chicken in flour. Dip chicken in egg; shake off any excess. Dredge chicken in panko.
• Heat oil in a large nonstick skillet over medium-high. Add chicken; cook until golden brown on bottom, 3 to 4 minutes. Flip chicken, and cook until golden brown, 2 to 3 minutes. Remove from pan. Sprinkle with salt.
• Whisk together mayonnaise, juice, sugar, and pepper in a large bowl. Add arugula, onion, celery, and capers; toss gently to coat. Divide among 4 plates; serve with chicken. Top with chives.

LUCINDA'S CHICKEN MILANESE

Steps:

• Separate the chicken into individual breasts. Butterfly the breasts by cutting into the center but not completely through, until, when opened, the breast lies flat. Place the butterflied chicken breasts in a large rectangular baking dish. Pour in the eggs and completely coat the chicken. Cover and let stand in the refrigerator for at least 1 hour but up to 12. Periodically rotate the chicken breasts in the egg mixture.
• Put the breadcrumbs on a large plate and mix in the salt and pepper. One by one remove the chicken breasts from the eggs and lightly coat both sides in the breadcrumbs. Place the pieces on a rack while you continue with the remaining chicken breasts.
• In a large skillet over medium-high heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches. Lay half of the chicken breasts in the pan, without crowding, and cook until golden brown, 3 to 5 minutes. Turn the chicken over and cook 3 to 5 minutes more. Transfer the chicken to a baking sheet and keep warm in the oven while you cook the second batch in the remaining 2 tablespoons of butter and tablespoon of olive oil.
• Serve the chicken with a wedge of lemon and a sprinkling of salt and pepper.

EASY CHICKEN MILANESE WITH A LEMONY ARUGULA SALAD

Steps:

• Preheat the oven to 200° F (this is to keep the first batch of cutlets warm while you cook the rest).
• Prepare the chicken: Pat dry the chicken breasts and place them on a cutting board. Butterfly each chicken breast in half lengthwise by cutting to, but not through, the opposite side using a sharp knife and holding it parallel to the cutting board. This will leave you with four, butterflied portions. Open up the piece of chicken like a book (each half should be about ¼-inch thick. If thicker than that, place the chicken between two pieces of wax paper or plastic wrap and pound it to about ¼-inch thickness, using the flat side of a meat tenderizer. See note *, below.). If the chicken breasts are larger (about 8 oz. each), use only 2 of them and butterfly each into two separate cutlets, leaving you with four, individual portions of about 4 oz. each.
• Prepare your workstation: Put the flour in one shallow and wide bowl (or, a soup plate). Beat the eggs and place them in a second shallow bowl. Combine the breadcrumbs, panko and Parmesan cheese and place that in a third shallow bowl. Season both sides of your chicken with the salt, pepper and garlic powder. One by one, dredge the seasoned chicken in the flour, shaking off any excess, then dip it in the egg wash, then dredge it in the breadcrumb mixture; pat it lightly. Transfer the chicken pieces to a wire rack and chill them uncovered for at least 30 minutes, or, refrigerate for up to 8 hours.
• For the salad: Pour the olive oil and the lemon juice in a small jar and season with salt and pepper. Shake well to combine and set aside. In a bowl toss together the arugula and thinly sliced onion or shallot ribbons.
• Set a large, non-stick, 12-inch skillet over medium heat. Add half of the olive oil and half of the butter and swirl it around. When it is hot, slip in two cutlets (or, as many as can fit comfortably without overlapping), making sure to let them fall away from you so you do not get burned. Cook for 3 minutes, or, until golden brown on the first side. Flip and cook 2-3 minutes more or until cooked through (cooking time will depend on the thickness of the chicken). Using tongs, transfer the chicken to an ovenproof plate, sprinkle lightly with a little salt and pop them into the oven to keep warm. At this point, if the butter in the skillet looks burnt, wipe the pan clean. Add the remaining olive oil and the remaining butter and cook the two other cutlets.
• Arrange the chicken on a warmed serving platter, or, place on individual plates and sprinkle with the parsley. Drizzle the dressing over the salad and mix to combine. Top each chicken with some of the salad. Serve immediately, with a lemon wedge on the side.

CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD

Steps:

• Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
• In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
• In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
• Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
• In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
• When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
• Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.