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Chicken Milanese

These crispy chicken breasts are prepared using a technique called panfrying. The chicken is flattened into cutlets and coated with flour, beaten eggs, and a mixture of panko and Parmigiano-Reggiano cheese. Then the chicken is quickly fried in a small amount of oil over high heat, producing a golden brown crust on both sides.

Ingredients:

  • 4 boneless, skinless chicken breast halves, each about 6 oz., pounded 1/2 inch thick
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/4 cups panko
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 6 Tbs. vegetable oil
  • 2 Tbs. unsalted butter, melted
  • 1 Tbs. plus 2 tsp. fresh lemon juice
  • 1 1/2 Tbs. extra-virgin olive oil
  • 4 oz. arugula

Directions:

Season the chicken breasts on both sides with salt and pepper. Place the flour in a breading tray or pie dish and season with salt and pepper. Put the eggs in another breading tray or pie dish and season with salt and pepper. In a third breading tray or pie dish, stir together the panko and cheese. Set a wire rack on a baking sheet. Line another baking sheet with several layers of paper towels.

Dredge the chicken breasts in the flour, shaking off the excess, then dip the chicken into the beaten eggs. Coat the chicken on both sides with the panko mixture, pressing gently so the crumbs adhere. Place the chicken on the rack-lined baking sheet.

In a heavy 4-quart sauté pan over medium-high heat, warm 4 Tbs. of the vegetable oil. Add 2 chicken breasts; small bubbles should appear around the edges of the chicken. Cover the pan with a splatter screen and cook, turning once, until the chicken is golden brown on both sides, about 3 minutes per side; adjust the heat as needed to maintain small bubbles of oil. Transfer the chicken to the paper towel-lined baking sheet. Add the remaining 2 Tbs. vegetable oil to the pan and cook the remaining chicken breasts.

In a small bowl, stir together the melted butter and the 1 Tbs. lemon juice; set aside. In a large bowl, whisk together the 2 tsp. lemon juice and the olive oil, and season with salt and pepper. Add the arugula and toss until well coated.

Divide the chicken among 4 individual plates, drizzle with the lemon-butter sauce and top with the arugula salad. Serve immediately. Serves 4.

Williams-Sonoma Kitchen.