Chicken Milanese

plate June 3, 2013
Featured Ingredient:

Chicken Breasts

From:
Browders Birds

serves: 4 people
prep: 15 minutes
cook: 15 minutes

—ingredients—
  • for the chicken
  • 4 Chicken Breasts Butterflied
  • 1/2 Cup Flour
  • 3 Eggs
  • 3 Cups Panko Bread Crumbs
  • Grapeseed Oil
  • Salt and Pepper to Taste
  • for the salad
  • 3-4 Cups Arugula
  • 1 Fennel Sliced Thinly
  • 2 Oranges, Segmented (Reserve Juice)
  • 1 Small Wedge of Parmesan, Shaved
  • Olive Oil
  • Salt and Pepper to Taste
—more about—

—//—

Chicken Milanese, otherwise known as a breaded chicken cutlet, is a meal that is sure to please everyone in the house. I used to pound out the chicken, but I feel like that takes too much time and reduces the chicken to breading ratio making it delicious, but less healthy. Sometimes I cut the chicken into nuggets, but lately I’ve been butterflying the breasts and serving them whole. Using panko bread crumbs is key!

I used to pound out the chicken, but I feel like that takes too much time and reduces the chicken to breading ratio making it delicious, but less healthy.

For the salad, combine arugula, fennel, oranges, orange juice, Parmesan and olive oil in a bowl. Season with salt and pepper and set aside.

Season the chicken with salt and pepper and then coat with flour. Wisk the eggs and then, dip the chicken. Last, coat the chicken with bread crumbs and fry in grapeseed oil over medium high heat until golden brown. Finish chicken in a 400 degree oven for 5-6 minutes.  Sprinkle with salt and top with salad.

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