Chicken Milanese

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 An Italian classic, perfect for warm-weather dining.

4 servings

Ingredients

4  (8-ounce) boneless, skinless chicken breast halves

2  eggs

1  tablespoon milk

1  cup plain panko breadcrumbs

1/2  cup freshly grated Parmesan cheese

1/2  cup all-purpose flour

1/2  teaspoon kosher salt

1/2  teaspoon garlic powder

½ teaspoon dried Italian seasoning

5  tablespoons olive oil

 Freshly ground black pepper

For the salad

2 cups multi-colored grape tomatoes, cut in half

1 clove garlic, minced

3 tablespoons freshly squeezed lemon juice

kosher salt and freshly cracked black pepper to taste

½ cup extra virgin olive oil

8 ounces fresh arugula, cleaned and dried

¼ teaspoon dried basil leaves

4 ounces Parmigiano Reggiano shredded

Directions

Place chicken cutlets between pieces of plastic wrap and pound to about 1⁄4-inch thickness. 

Heat the oven to 200 degrees F.

Place the flour in a large shallow dish and add a pinch of salt and pepper.

Combine panko, dried Italian seasoning, ½ teaspoon salt, garlic powder, and Parmesan, and place in a second dish. 

Beat eggs with milk, add a pinch of salt and pepper, and place in a third dish. 

Dredge chicken in flour, shaking off excess, dip in egg wash, then dredge in panko mixture; pat lightly. Transfer to a foil-lined baking sheet and refrigerate for at least 30 minutes or until ready to cook.

Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until hot. Add 2 cutlets and cook for 2 minutes or until golden and crisp. Turn and cook for 2 minutes more. 

Transfer to an ovenproof plate and keep warm in the oven. 

Add 2 remaining tablespoons oil (or more as needed), and cook the remaining 2 cutlets. 

For serving

Add the tomatoes, garlic clove, lemon juice, olive oil, salt, dried basil, and pepper to a bowl and mix to combine. Right before serving, 

Spoon a little bit of the tomato juices over the arugula and toss to combine. Place a chicken cutlet on a plate and add a mound of arugula over top. Spoon the tomatoes over then sprinkle with shaved parmesan, drizzle with more olive oil, and serve immediately with extra lemon on the side.