Chicken Milanese With Italian Pizzeria Salad Recipes
CHICKEN MILANESE WITH ITALIAN PIZZERIA SALAD
Chicken Milanese - a simple Panko breaded chicken breast, pan-fried in olive oil until golden brown. Served alongside a tangy creamy Italian style salad with crunchy peppers, cucumber, and olives.
Provided by Emily Weeks, RDN, LD
Time 30m
Yield Serves 4
Number Of Ingredients 17
Steps:
- Season both sides of the chicken with salt and pepper.
- Place flour and bread crumbs onto two separate plates. Season each plate with salt and pepper.
- In a small bowl, whisk the eggs.
- Dredge chicken fillets in flour, shake off excess, then dip into the bowl with the egg. Let the egg drip off, then dredge the chicken fillets in the bread crumbs, pressing to adhere. Set aside on a plate.
- Preheat a large nonstick skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.
- Add chicken to the skillet; cook until it is cooked through and golden brown, 3-4 minutes per side (working in batches if necessary). Once chicken is done, remove from skillet and place on a paper-towel lined plate.
- Meanwhile, in a large bowl, prepare dressing by whisking together mayonnaise, vinegar, oil, and oregano.
- Add the lettuce, bell peppers, cucumber, and olives to the bowl with the dressing. Toss to combine.
- To serve, divide the chicken and salad between plates. Top with grated Parmesan and enjoy!
CHICKEN MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large skillet over medium heat.
- Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
- Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.
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- Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.
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- In a medium, shallow bowl, combine the panko, garlic, parsley, salt, pepper, 3/4 cup pecorino Romano, and set aside. In another medium, shallow bowl, whisk together 3 eggs with 1/2 cup pecorino Romano and 1 tablespoon water until fully combined. Pour the flour into another shallow bowl or plate.
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