Description
this easy chicken milanese is inspired by a favorite restaurant meal. done in under 30 minutes, it’s easy and oh-so delicious! drizzled with basil oil & served alongside a peppery arugula salad for a weeknight dish the whole household will love.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts, pounded to 1/4 inch thick (*see note 1)
- 2/3 cup all-purpose flour (more or less as needed depending on size of chicken breasts)
- 2 eggs, beaten
- 1 cup panko breadcrumbs (more or less as needed depending on size of chicken breasts)
- 1/3 cup finely shredded parmesan cheese (preferably hand shredded from a block, but you can use pre-shredded as well, just make sure it’s fine)
- Salt & pepper, to taste
- 2 tablespoons butter
- 1/4 cup olive oil
For the Basil Oil:
- 2/3 cup packed basil leaves
- 1 large garlic clove, peeled
- 2/3 cup olive oil
- Salt & pepper, to taste
For the Salad:
- 2–3 large handfuls arugula
- ~10 red onion rings, roughly chopped
- 1/3 cup cherry tomatoes, halved
- 1 ball buratta cheese, torn into pieces (you can also use smaller fresh mozzarella balls such as ciliegine)
- 1/2 a ripe avocado, diced
- Salt & pepper, to taste
- Olive oil & balsamic vinegar or glaze
Instructions
For the Chicken:
- Pound chicken breasts to 1/4 inch thick then sprinkle generously with salt & pepper on each side. Let sit while you make the basil oil (see below).
- In 3 large, shallow dishes, place flour in one, beaten eggs in another and breadcrumbs mixed with parmesan cheese in third.
- Once you make the basil oil, add butter and oil to a large non-stick skillet over medium heat. Once butter is melted, dip chicken breasts, one at a time, first in the flour, shaking off the excess, then in the eggs, shaking off the excess, then in the breadcrumb/parmesan mixture (making sure they fully coat each side).
- Add chicken to the pan and cook for 3-7 minutes per side (the crust should be a deep golden brown & crispy on both sides). Because every stove is different, I recommend checking the temperature with a meat thermometer. If it reads at least 165 degrees F, it’s done!
- Place cooked chicken on a paper towel lined pan or plate. Serve with salad & basil oil for drizzling.
For the Basil Oil:
- Place all the ingredients in a food processor or blender and process until smooth. Set aside.
For the Salad:
- Place diced tomatoes and torn mozzarella in a bowl with about 1/3 of the basil oil. Set aside.
- Meanwhile combine arugula, onions and avocado in a large bowl and toss gently with olive oil, balsamic, salt & pepper.
- Once chicken has cooked, add the tomatoes & mozzarella and toss to combine.
Notes
- I like to place my chicken between two pieces of plastic wrap before pounding with a non-spiked end of a meat tenderizer (but honestly any heavy object will do!)
Keywords: chicken, flour, eggs, breadcrumbs, parmesan, basil oil, arugula
