CHICKEN MILANESE
This crispy, lemony breaded chicken entree is quick, easy, and ridiculously delicious.
Time: 15 min | Difficulty: 1/5 | Servings: 4
1. Prep Your Chicken
Pound each chicken until about ¼ inch thick. Season with salt and pepper.
2. Prepare for Breading
In three separate blows, add the flour and season with salt and pepper to the first bowl. Add the egg to the second bowl And add the breadcrumbs, garlic powder, and grated parm to the final bowl.
3. Dip, Dip, Dip
Dredge each piece of chicken first in flour, then egg mixture, and finally the breadcrumbs parmesan mixture.
4. Cook the Chicken
Heat the olive oil in a large saute pan. Once the oil it hot, start place to pieces of chicken in the oil to brown. Do not touch the chicken for the first 3 minutes. You want them as brown as they get without being burnt. That’s where the flavor is! Flip the chicken when ready and repeat on the other side.
5. Prep the Salad
While the chicken is cooking, you can prepare your salad. Mix together the washed arugula with 2 tbsp of olive oil and juice from half a lemon (roughly 1 tbsp).
6. Plate
Plate your chicken and top with arugula salad.
THE SHOPPING CHECKLIST |
