CHICKEN MILANESE WITH LEMON & PARMIGIANO OVER ARUGULA
When in Italy, my favorite meal to order in a ristorante is Chicken Milanese. You will also see Veal Milanese on the menu. Serving it over a bed of arugula and fennel is a very popular entree in Positano, Italy.
Lee's Kitchen Tips:
When frying any meat or vegetable, use an oil with a high smoke point, such as avocado oil, extra-light olive oil, peanut oil, or coconut oil. Save your good extra-virgin olive oil for salads and drizzling on finished dishes.
Sea salt and freshly ground black pepper
½ cup all-purpose flour
1 large egg
A splash of water
½ cup dry breadcrumbs
½ cup panko breadcrumbs
¼ cup grated Parmigiano-Reggiano cheese
Zest of ½ lemon
Zest of ½ lemon
Avocado or extra-light olive oil, for frying
Salad
Arugula, enough for 2 people
1 small bulb fennel, thinly sliced
Juice of ½ lemon
¼ cup extra-virgin olive oil
Sea salt and freshly ground black pepper
Lemon wedges, for serving
Cut chicken breasts in half, lengthwise.
Place chicken breast, one at a time, in a plastic resealable bag and lightly pound with a mallet or rolling pin to an even thinness.
Set aside on a pizza pan or baking sheet and repeat with the other 3 pieces.
Season each chicken cutlet to taste with salt and pepper.
In a shallow bowl, add the flour and season with salt and pepper.
In a second shallow bowl, whisk the egg with the water.
In a third shallow bowl, mix together the dry breadcrumbs, panko breadcrumbs, Parmigiano, and lemon zest.
Dredge each cutlet in flour, shaking off excess.
Dip in egg to coat each side and then in the bread crumb mixture.
Place coated cutlets back on the pizza pan or baking sheet.
In a large cast-iron skillet, pour enough oil to coat the bottom of the skillet by about ¼ inch.
Heat oil over medium-high heat until hot.
Add 2 cutlets and cook until golden brown on each side, about 3 minutes per side.
Place on a clean pizza pan or baking sheet and keep warm in a 225 degree F oven while making the salad.
To Make Salad
Rinse arugula and fennel and spin dry.
Place in a large bowl and add the lemon juice and olive oil.
Season to taste with salt and pepper and toss to combine.
Place salad on a large platter or on individual plates.
Top with cutlets and add a couple of lemon wedges and serve.
Serves 2
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