Chicken (Veal or Pork alternative) Milanese (Arugula with Lemon & Parmesan cheese)
We made our favorite Chicken Milanese but you can easily use this recipe for Veal Milanese or Pork Milanese - both would be absolutely delicious options!
To make life easier, click on any underlined items and there is a direct link to purchase - these are the items I swear by…
INGREDIENTS:
1 ½ - 2 Pounds boneless, skinless chicken breasts - THIN CUT (if you buy thick cut, I’ll start with how to slice)
3 Jumbo organic eggs or 1 Cup of egg beaters
¾ Cup all purpose flour
1 Teaspoon garlic salt
1 Tablespoon dried parsley
1 Cup Italian seasoned breadcrumbs (or panko)
2 Tablespoons salted Irish butter
2 Tablespoons extra virgin olive oil
Arugula, I allocate about 1 full handful per serving of chicken
1 Tablespoon extra virgin olive oil for drizzling
½ Cup freshly shaved Parmesan cheese
1 Lemon, sliced in half
Kosher salt & pepper to taste
If you have time to marinade overnight:
1 Cup buttermilk
2 Garlic cloves - minced
½ Teaspoon kosher salt
1 Freezer size Ziplock Bag
KITCHEN ESSENTIALS FOR THIS RECIPE:
Whisk
Dredging Dish (You can use also a medium size Pyrex or large plate)
Knife/Cutting Board
Frying Pan/10” Skillet
If you bought thicker cut Chicken Breasts...
Place your chicken breast flat on a cutting board
Press down with your palm and carefully slice horizontally into about ¼ Inch slices - depending on size of the breasts, you will likely net out with 3-4 per breast
If you feel more comfortable slicing a bit thicker, you can cut into your slices, then cover with cling wrap and ‘hammer with a meat tenderizing mallet (use the flat side)
Preparing the thin cut Chicken
If you have time to marinate overnight:
Rinse the chicken and pat dry - place into ziplock bag
In mixing bowl, combine buttermilk, garlic & salt - which together until evenly blended
Pour the mixture into Ziplock over the chicken
Close Ziplock bag & gently massage the chicken so that the marinade can evenly cover the chicken
Refrigerate for few hours
Remove from refrigerator about 30 min before cooking
When removing the chicken from the bag, gently shake off excess marinade & pat dry with paper towel - skip the next step listed “rinse & pat dry and go directly to preparing the flour dredging dish)
If you are not marinating: Simply rinse the chicken and pat dry - place aside onto cutting board or plate
Preparing to Cook
Combine flour, garlic salt & dried parsley into mixing bowl and gently whisk together until evenly blended
Pour into a dredging dish/pyrex
Break the eggs into bowl, whisk for 1 minute or until all evenly blended & pour into another dredging dish
Pour bread crumbs (or panko) into another dredging dish
One at a time, take each piece of chicken and dredge in flour, then egg and finishing with bread crumbs - set aside onto plate until all are finished
NOW FOR THE FUN PART - COOKING!
Pour ½ the olive oil & ½ of the butter onto skillet/frying pan and heat on medium
Once oil/butter mix is hot - carefully place each piece of chicken - do not crowd the pan, you can make this in 2-3 batches (Add the remaining oil/butter in between batches)
Cook until golden brown, about 3 minutes per side (If you are making chicken for the first time or your cuts are not the same thickness - when you think they are done - cut into the breast at thickest point - should be white and no pink showing)
Place a slice (or 2) of chicken breast onto your serving plate
Take a handful of arugula and place either on top of the chicken breast or next to it
Drizzle a tiny bit of olive oil over the arugula
Sprinkle with freshly shaved Parmesan cheese
Squeeze some lemon juice over the arugula (& chicken if you like)
Salt & pepper to taste
Serve & enjoy!
Left Over Ideas:
If you are not using all the chicken breasts in one sitting, they can be used the next day either reheated and served again Milanese style with arugula or...
Use in any chicken wrap/sandwich - a chicken club sandwich, chicken parmesan sandwich, etc or...
Cut up over a cobb salad/caesar salad/garden salad/etc...
