| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 boneless, skinless chicken breasts (each about 6 ounces)
- 1/2 cup all-purpose flour
- 3 large eggs whisked with a few tablespoons of water until smooth
- 2 cups panko breadcrumbs
- Kosher salt and freshly ground black pepper
- Canola oil, for frying
- 2 tablespoons fresh lemon juice, plus lemon wedges for garnish
- 1/4 cup extra-virgin olive oil, plus more as needed
- 1/2 red onion, thinly sliced
- 2 ounces baby arugula
- 1/4 cup freshly grated Parmesan cheese, optional
Instructions
- Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
- Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
- Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
- Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
- Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
- Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 312 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 19 g |
| Cholesterol | 86 mg |
| Sodium | 277 mg |
| Serving Size | 1 of 16 servings |
| Calories | 312 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 19 g |
| Cholesterol | 86 mg |
| Sodium | 277 mg |
Reviews
Plop a buratta on top for extra amazingness – change nothing – this is perfection.
This was very easy to make and delicious. I followed the recipe exactly as listed and it came out great!
The BEST!! I substituted the panko with crushed cheddar Whisps crackers – the crunch was amazing! My husband loves when I make this dish.
Made this for my picky girls. Added fresh mozzarella on top over homemade red sauce and pasta.
Excellent!
Delicious. Easy. Perfect. I could beat Bobby Flay with this recipe.
This is a great dish and easy to make.
Great recipe for chicken Milanese!
We did this with Mozzarella cheese on top of the chicken, similarly to chicken Parm, and it was perfect! Absolutely recommend!!
Awesome and easy a perfect combination. The simple dressing is amazing and added the perfect finish. I added poultry seasoning and Italian seasoning to the chicken before the dunking. Delicious!