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Chicken Milanese
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Ingredients
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Step by step
Method
6 steps
- 1
Place 2 large chicken breasts between sheets of parchment and pound to an even ¼-inch thickness. Season both sides with salt and pepper; let them sit 10 minutes while you set up the coating.
- 2
Put ½ cup flour in one shallow bowl, 2 beaten eggs in a second, and 1½ cups panko in a third. Stir 2 tablespoons grated Parmesan and ½ teaspoon Italian seasoning into the panko.
- 3
Coat each cutlet in flour, then egg, then panko, pressing the crumbs on firmly. Set the breaded chicken on a rack for 5 minutes so the coating grips.
- 4
Heat ⅓ inch olive or neutral oil in a wide skillet over medium-high. Fry the cutlets 3–4 minutes per side, turning once, until deep golden and the thickest part reaches 165°F.
- 5
Move the chicken to a clean rack and sprinkle with salt while it is hot. Rest 3 minutes so the crust stays crisp and the juices settle.
- 6
Toss arugula with lemon juice and olive oil, pile it over the cutlets, and serve with lemon wedges. The crust should crunch while the center stays tender.