It’s what’s for dinner! This is a quick and healthy dinner that our whole family loves. Chicken Milanese is an easy and tasty version of breaded chicken that’s sure to please. We infuse with lemon and fresh veggies throughout the recipe, making it perfect for any night of the week.
Serves 4
Ingredients
For the chicken:
1 1/4 pounds boneless skinless chicken breasts
1/2 cup all purpose flour
1 tsp kosher salt
1/4 tsp black pepper
2 Tbsp milk
3 eggs
1 Tbsp lemon juice
Zest of 1 lemon
1 Tbsp dried basil or favorite Italian herb
1 1/4 cup panko breadcrumbs
2-4 Tbsp olive oil
For the salad:
2 cups arugula (optional)
1 pint grape tomatoes, halved
1 Tbsp lemon juice
1/4 cup olive or avocado oil
1 Tbsp fresh basil, julienned
Kosher salt and pepper to taste
Shaved parmesan cheese (garnish on top)
Directions:
For the chicken:
Cut each chicken breast in half lengthwise. Place each piece of chicken in between two sheets of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken thin. Repeat the process with the remaining pieces of chicken.
Place the flour in a bowl and season it with salt and pepper.
Place the milk, eggs and lemon juice in a bowl and whisk to combine.
Place the breadcrumbs, dried herbs and lemon zest in a bowl and stir to combine.
Dip each piece of chicken in the flour, then the egg mixture, then the breadcrumbs, covering both sides of chicken in each dipping station. I find it easiest to use a fork to dip and flip, keeping your hands clean and allowing ingredients to adhere to chicken. Have pan heating while dipping chicken so you can quickly move directly to pan.
Heat skillet on medium high heat. Once pan is warm, turn down to medium and add oil. Add chicken to pan. Cook for 4 minutes per side, or until golden brown, crispy and cooked through.
For the salad:
Place all the ingredients in a bowl and toss well to combine. Arrange the salad either on top of, or next to, the chicken cutlets. Top with shaved Parmesan.
Served on top of our Lemon Cheesy Orzo.
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