Chicken Milanese
This Chicken Milanese is chicken cutlets coated with breadcrumbs, then pan fried until crispy and golden brown. An easy dinner option that can be paired with a variety of sauces and side dishes to make a complete mea
For the chicken
For the salad
For the salad
INGREDIENTS
For the chicken- 1 1/4 pounds boneless skinless chicken breasts
- 1/2 cup all purpose flour
- 2 tablespoons milk
- 3 eggs
- salt and pepper to taste
- 1 cup Italian style breadcrumbs
- 1/4 cup panko breadcrumbs
- 1/4 cup olive oil
- 1 tablespoon fresh parsley chopped
For the salad
- 2 cups arugula
- 1/4 cup red onion thinly sliced
- 1/2 cup cherry tomatoes halved
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoons shaved parmesan cheese
- salt and pepper to taste
INSTRUCTIONS
For the chicken- Cut each chicken breast in half lengthwise. Place each piece of chicken in between two sheets of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken thin.
- Repeat the process with the remaining pieces of chicken.
- Place the flour in a bowl and season it generously with salt and pepper to taste.
- Place the milk and eggs in a bowl and whisk to combine.
- Place the Italian breadcrumbs and panko breadcrumbs in a bowl and stir to combine.
- Dip each piece of chicken in the flour, then the egg mixture, then the breadcrumbs.
- Heat the oil in a large pan over medium high heat. Add the chicken cutlets in a single layer.
- Cook for 4 minutes per side, or until golden brown, crispy and cooked through. Sprinkle with parsley.
For the salad
- Place all the salad ingredients in a bowl and toss well to combine.
- Arrange the salad either on top of, or next to, the chicken cutlets. Serve immediately.\
Full Recipe:Click Here
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