Description
A classic Milanese recipe featuring crispy, golden-brown chicken served on a bed of arugula with a zesty touch.
Ingredients
Scale
- 16 ounces chicken breast cutlets
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup panko bread crumbs
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest (from 1 lemon)
- 1 cup olive oil
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1/8 teaspoon Dijon mustard
- 4 ounces baby arugula
- 2 ounces freshly grated Parmesan cheese (shaved with a vegetable peeler, about 1/4 cup)
- Lemon wedges (from 2 lemons)
Instructions
- Begin by seasoning the chicken cutlets with salt and freshly ground black pepper. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko bread crumbs, grated Parmesan, parsley, lemon zest, and a pinch of salt.
- Dredge each cutlet in flour, dip into the egg, then coat thoroughly with the panko mixture.
- Heat olive oil in a large skillet over medium heat. Carefully place the breaded chicken cutlets in the skillet.
- Fry for about 4-5 minutes per side or until they are golden brown and cooked through.
- Drain the cooked chicken on paper towels to remove excess oil.
- Serve over a bed of arugula, drizzle with lemon juice, and garnish with shaved Parmesan and lemon wedges.
Notes
For best results, ensure the oil is preheated before frying and allow each side of the chicken to become a rich golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 210mg