Chicken Milanese
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(3)
Ingredients
2 servings
- 2 4-6 ounce skinless boneless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 lemon (zested)
- 1 teaspoon garlic powder
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup fresh parmesan cheese (finely grated)
- 4 tablespoons olive oil
- 1-2 bunches upland cress (tossed with olive oil, lemon juice, salt and pepper)
- lemon wedges
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Preparation
Step 1
Place the chicken breasts in a plastic bag, one at a time, and pound them so they are about ⅓ inch thick throughout its entirety. Think super thin and LARGE. So it takes up a whole dinner plate.
Step 2
Prepare 3 bowls, one with flour, salt, pepper, lemon zest and the garlic powder, one with whisked eggs and the last with Panko bread crumbs mixed with parmesan cheese.
Step 3
Place each piece of chicken in the flour, coating both sides, and shaking off any excess.
Step 4
Next dunk it into the whisked egg – let any excess liquid drain off.
Step 5
Next, coat it with the Panko breadcrumbs cheese mixture.
Step 6
Place a large skillet over medium high heat and add the olive oil. Once the oil is hot, carefully place one piece of chicken into the pan and let it cook for 3-5 minutes and then flip it over to finish cooking. Each piece should be golden brown on both sides.
Step 7
Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Once all the chicken is cooked, give it all a generous squeeze of lemon, a sprinkle of the upland cress, and season with more salt as needed.
Step 8
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