This Chicken Milanese is tender on the inside and shatteringly crunchy on the outside. Served with a simple, and lightly-dressed arugula salad, this is an outrageously delicious meal that everyone falls in love with.
1/2cupvegetable oil (I use peanut oil)plus more as needed
Flaky salt
1medium lemoncut into wedges for serving
Optional arugula salad
4ounces baby arugula (about 4 cups)
1cup cherry tomatoes, halved (optional)
2tablespoons extra virgin olive oilplus more to taste
juice of half a lemon
pinch of salt and freshly ground black pepper
2ounces parmesan cheese shaved with a vegetable peeler
Instructions
Cover a cutting board with a piece of plastic wrap or parchment paper. Working with one breast at a time, place your hand on top of the breast and use a sharp knife to slice in half horizontally so you have two cutlets. Repeat with remaining chicken breasts.
Place a piece of plastic wrap piece of plastic wrap on top of the cutlet. Using a meat mallet, or small heavy skillet, gently pound each cutlet to an even thickness, about 1/4-inch. Season both sides with salt and pepper.
Fill one bowl with flour. Lightly beat the eggs in another bowl. Lastly, place the bread crumbs in another bowl and season with garlic powder, onion powder, and 1/4 teaspoon salt.
Line a large baking sheet with parchment paper.
Working with one piece at a time, lightly coat both sides in the flour, shaking off any excess. Dip in eggs, turning once to coat both sides. Add to bread crumb mixture, gently pressing the bread crumbs into the chicken so they stick on both sides. Place breaded chicken on prepared baking sheet and continue this process until all the cutlets are breaded; do not stack or overlap.
Preheat oven to 350ºF. Fit another rimmed baking sheet with a wire rack or with 2 layers of paper towels.
Add enough oil to a large heavy-bottomed skillet to reach 1/8-inch up the side. Heat oil over medium-high heat. Working in batches of 2, carefully add breaded chicken to hot oil. Cook until golden brown, about 3-4 minutes. Flip, using tongs, and cook for 2-3 minutes, or until chicken is cooked through. Transfer cutlets to baking sheet with wire rack and immediately season with a pinch of kosher salt or flaky sea salt. Repeat with remaining cutlets, adding more oil to the pan as needed. Place cutlets in preheated oven for 8-10 minutes to reheat, if necessary.
Arugula salad: While chicken is heating, place arugula and cherry tomatoes in a large bowl and drizzle with 2 tablespoons olive oil and lemon juice. Season with a pinch of salt and pepper.
Serve each cutlet with a mound of arugula salad and top with shaved parmesan cheese. Sprinkle everything with a pinch of flaky sea salt and serve immediately with lemon wedges on the side for drizzling.
Notes
To store: Leftovers can be stored in an airtight container for up to 4 days in the refrigerator.
To reheat: Place chicken Milanese on a baking sheet and heat at 350F until warmed through, about 10-15 minutes.
Make it gluten free: Use rice flour fro dredging or a gluten-free flour blend. Use gluten-free panko bread crumbs which are quite easy to find.
Make ahead: The cutlets can breaded up to 3 hours ahead and stored, lightly covered, in the refrigerator.