This chicken Milanese recipe is the perfect quick dinner. A deliciously breaded chicken cutlet, topped with a bright, citrusy arugula salad and freshly shaved parmesan. A light and flavorful chicken dish!
This can be made quickly and paired with so many sides! My favorite way to enjoy chicken Milanese is with a bright arugula salad piled on top and a side of creamy mashed potatoes.
-Using a meat mallet, lightly pound the cutlet to 1/4 inch thick and uniform throughout.
-Set up a breading station with the breadcrumb mixture, dried garlic, two beaten eggs, and all-purpose flour.
-Then, lightly season the chicken cutlets with some kosher salt and fresh ground black pepper.
-Dip each side of the cutlet into the flour first (give it a light shake to remove excess), then into the egg mixture, then into the breading.
-Lightly press the breading onto the chicken to ensure all parts are coated.
-Spray the chicken with olive and convection bake for 15 mins until internal temp reaches
165F (if you are not using convection you will have to cook a bit longer)
-Next, in a large pan over medium heat, melt the butter; add the chicken; brown the chicken in then butter for - 1 min until golden and crisp, then flip and brown the other side for - 1 min.