Chicken Milanese
Milanese is a dish named after Milan Italy and versions of this dish can be found in many countries including Mexico. But Italian Chicken Milanese is a breaded fried chicken cutlet topped with a salad. I’ll say that again cause it just sounds so amazing…..a breaded chicken cutlet, fried, then topped with a salad.
For this recipe I am using 2 lbs of boneless, skinless pounded thin chicken cutlets.
Frying the cutlets:
- A Dish with 1 cup of flour
- A Dish with 2 cups bread crumbs
- A Bowl with 4 eggs beaten
- vegetable oil for frying
Directions:
- One at a time flour the cutlet, shake to remove extra flour then dip in egg and allow extra to drip off then coat with the bread crumbs.
- Place the cutlets on a large dish and into the refrigerator for one hour. (Do not stack them, use extra dish if needed. This will help the bread crumbs to stay on when frying.)
- After the hour remove the cutlets and begin frying them.
- In a 12″ skillet add the oil and once hot (you can drop some bread crumbs in the oil and if it sizzles the oil is ready) fry the cutlets a couple at a time. (Depending on the thickness of the cutlets it will take 3-4 minutes per side. Do not crowd the skillet. Flip once to cook both sides.)
- Remove cooked cutlets and place on a paper towel lined platter
For the salad:
- baby arugula
- super ripe plum tomatoes seeds and juice removed then chopped
- chopped red onion
Dressing:
- 2-tbs fresh squeezed lemon juice
- 1/2-cup of extra virgin olive oil
- 1/4-cup of red wine vinegar
- 1-tsp salt
- Pinch of fresh ground black pepper
Assembling the Chicken Milanese:
- In a small bowl whisk the dressing ingredients.
- In another bowl put the arugula, onion, tomatoes and toss with some dressing.
- Place the cutlets on a plate and top with the salad and enjoy a delicious chicken cutlet Milanese.
Daniel Mancini
MamaMancini's Newsletter
Sign up to get authentic recipes and news from MamaMancini's!
« Previous