Chicken Milanese
- chicken breast
- flour
- eggs, whisked
- panko breadcrumbs
- olive oil
- arugula
- couple of basil leaves, torn
- cherry or grape tomatoes, halved
- shaved parmesan
- lemon wedges
- salt
- pepper
Place chicken breast on a piece of parchment paper and cover with a piece of plastic wrap. Using a tenderizer or wooden rolling pin, pound the chicken until the breast has flattened evenly to about 1/4 - 1/2" thick.
Prepare three dishes (a low bowl or high-lipped plate is ideal) with flour, whisked eggs, and panko breadcrumbs. Set the chicken first in the flour lightly coating the breast, shaking off any excess. Then move the chicken to the egg wash, coating, and removing any excess. Finally, move the chicken into the panko breadcrumbs and press to adhere the crumbs to the chicken. Salt and pepper on both sides.
Over medium-high heat, drizzle olive oil into a frying pan. When the oil begins to shimmer, place the chicken into the pan and cook for 3-4 minutes until golden brown (turning down the heat slightly if the crumb begins to darken too fast). Flip and finish cooking on the other side, for another 3-4 minutes or until the internal temperature reaches 165℉. Set aside. (Optional: if preparing multiple chicken breasts, place the cooked chicken in a preheated 250℉ oven on a sheet tray with a wire rack to keep warm until ready to serve.)
Prepare the salad by combining arugula, basil, tomatoes, shredded parmesan, salt, pepper, olive oil, and lemon juice - tossing until coated. (Ingredients for the salad are to taste. Add more or less of whatever you'd like!)
Plate the chicken and top with the salad. Sprinkle more parmesan if you'd like and garnish with a couple of lemon wedges - which can be squeezed onto the chicken for extra lemony flavor. Pour a glass of Pinot Grigio Reserve and enjoy!
