THIS CRISPY CHICKEN MILANESE WITH A SIMPLE SIDE SALAD TAKES JUST 20 MINUTES TO MAKE
This simple dredge-dip-dredge method is our go-to trick for adding superb crunch to quick-cooking cutlets. The speedy salad is also a perfect partner for pork and salmon; swap frisée or your favorite bitter greens for a flavor twist.
Provided by Robin Bashinsky
Time 20m
Yield Serves 4 (serving size: 1 cutlet and 1 cup salad)
Number Of Ingredients 15
Steps:
- Place flour in a shallow dish. Place eggs in a second shallow dish. Place panko in a third shallow dish. Dredge chicken in flour. Dip chicken in egg; shake off any excess. Dredge chicken in panko.
- Heat oil in a large nonstick skillet over medium-high. Add chicken; cook until golden brown on bottom, 3 to 4 minutes. Flip chicken, and cook until golden brown, 2 to 3 minutes. Remove from pan. Sprinkle with salt.
- Whisk together mayonnaise, juice, sugar, and pepper in a large bowl. Add arugula, onion, celery, and capers; toss gently to coat. Divide among 4 plates; serve with chicken. Top with chives.
Nutrition Facts : Calories 371, Carbohydrate 19 g, Fat 16 g, Fiber 2 g, Protein 36 g, SaturatedFat 2 g, Sodium 523 mg, Sugar 3 g, UnsaturatedFat 12 g
CHICKEN MILANESE
Provided by Michael Symon : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cover the chicken breasts with plastic wrap and gently pound the chicken out to 1/4-inch thickness. Sprinkle the chicken with salt.
- Heat a large skillet over medium-high heat to 360 degrees F.
- Season the flour with salt in a small bowl. Combine the panko and Parmesan in a small bowl. Begin breading the chicken by dredging it in the flour, then the beaten eggs, then the panko mixture, shaking off any excess in between. Let sit at room temperature for up to 30 minutes.
- Add the oil to the hot skillet, followed by 2 pieces of chicken. Cook until golden brown and crisp on both sides and the chicken is cooked through, 2 to 3 minutes per side. Remove the chicken to a wire rack and season it lightly with salt. Repeat with the remaining chicken, adding more oil to the pan as necessary.
- Serve with a lemon wedge on top of each piece of chicken.
LEMONY CHICKEN MILANESE WITH ARUGULA SALAD
Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.
Categories Chicken Herb Sauté Quick & Easy Lemon Arugula Parsley Oregano Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.
- Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with lemon juice. Toss arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Mound salad atop chicken.
CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD
A classic veal Milanese consists of pounded veal cutlets or chops that have been breaded in crumbs and sometimes Parmesan, then fried until the coating is burnished and brittle. Accompanied by a crisp, bright salad, it's a meal both cooling and rich. In this version, chicken breasts replace the veal, and a salad of tomatoes and mozzarella tossed with garlicky basil oil acts as the foil to the meat. If you want to work ahead, you can coat the cutlets in crumbs up to 4 hours ahead. Store them on a wire rack in the fridge. But try to serve them freshly fried when their coating is at its crunchiest.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
- In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
- In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
- Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
- In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
- When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
- Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 39 grams, Carbohydrate 22 grams, Fat 59 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 16 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams
PANKO CHICKEN MILANESE WITH SALAD
Found this recipe in unidentifiable magazine while waiting on doctor. Is amazingly simple, but oh, so tasty. I used chicken tenderloins in place of cutlets. Salad can be served over main dish or on the side. It's imperative, for this dish to be unique, to use the panko-style breadcrumbs.
Provided by ebbtide
Categories Chicken Breast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put egg in shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets in egg, then into crumbs to coat.
- Heat 1 tbsp of oil in large, non-stick skillet. Add cutlets and cook 6-7 minutes, turning once, until golden brown and cooked through. Remove.
- In a medium bowl, whisk remaining 2 tbsp of olive oil, lemon juice, salt and pepper. Add remaining ingredients and toss to mix and coat.
- Serve cutlets topped with salad mixture and garnish with lemon wedges.
Nutrition Facts : Calories 397, Fat 13.8, SaturatedFat 2.5, Cholesterol 54, Sodium 410.4, Carbohydrate 52.8, Fiber 9.6, Sugar 3.8, Protein 17.5
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.
CHICKEN MARSALA MILANESE
I usually only try to improve recipes one at a time, but here, we're going to do two. We're making chicken Marsala better by doing the chicken Milanese-style, and we're going to improve chicken Milanese with the same amazing sauce that goes on chicken Marsala. The results were incredible. Serve with an arugula salad.
Provided by Chef John
Categories Chicken Marsala
Time 50m
Yield 2
Number Of Ingredients 18
Steps:
- Place chicken breasts between two pieces of plastic wrap, or a cut-open zip-top bag, and use a meat pounder to flatten the meat to about 1/4-inch thickness.
- Season chicken on both sides of the chicken with salt, pepper, and cayenne, and transfer to a large plate. Sift flour over both sides of the chicken until the surface is completely coated. Transfer to a clean plate.
- Brush away any excess flour from the plate. Sprinkle about 1/4 inch of panko onto the surface of the plate.
- Pour the egg over the floured chicken and use a brush to paint evenly over the meat. Flip and repeat on the other side. Once chicken has been thoroughly coated with the egg, pick up each piece with tongs, letting the excess egg drip off, and place on the plate of panko.
- Generously sprinkle panko over the top of the chicken and press in with your hands or tongs. Flip the chicken over, and sprinkle more panko over the top. Repeat until the chicken is well breaded all over.
- Sprinkle a light coating of the Parmigiano-Reggiano over the top of the chicken and press lightly into the breading with your hands. Flip and repeat on the other side.
- Transfer to a plate sprinkled with more panko. Cover with plastic wrap and keep in the refrigerator until you're ready to pan-fry.
- To make the sauce, melt butter in a saucepan over high heat; add the mushrooms and a large pinch of salt. Cook mushrooms, stirring occasionally, until well browned, 5 to 6 minutes. Reduce heat to medium and stir in flour. Cook, stirring occasionally, for another 2 minutes.
- Pour in Marsala and lemon juice and use a spatula or spoon to scrape any caramelization from the bottom of the pan. Pour in chicken broth and raise heat to medium-high. Season with black pepper and cayenne and bring to a simmer. Cook the mixture, stirring occasionally, until it reduces and thickens slightly. Keep hot until needed or let cool and reheat when needed. Before serving, some freshly chopped parsley can be stirred in.
- Heat olive oil in a nonstick skillet over medium-high heat. Add the breaded chicken to the pan and reduce the heat to medium. Cook until golden brown and cooked through, about 3 minutes per side. Serve immediately with Marsala sauce underneath or spooned over the top.
Nutrition Facts : Calories 952.9 calories, Carbohydrate 101.2 g, Cholesterol 254.2 mg, Fat 34.4 g, Fiber 2.4 g, Protein 61.6 g, SaturatedFat 16.5 g, Sodium 1911.4 mg, Sugar 8.5 g
EASY CHICKEN MILANESE WITH A LEMONY ARUGULA SALAD
A super flavorful dish of chicken cutlets topped with a refreshing simple salad - a very satisfying meal!
Provided by Marilena Leavitt
Categories Main dish
Time 40m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat the oven to 200° F (this is to keep the first batch of cutlets warm while you cook the rest).
- Prepare the chicken: Pat dry the chicken breasts and place them on a cutting board. Butterfly each chicken breast in half lengthwise by cutting to, but not through, the opposite side using a sharp knife and holding it parallel to the cutting board. This will leave you with four, butterflied portions. Open up the piece of chicken like a book (each half should be about ¼-inch thick. If thicker than that, place the chicken between two pieces of wax paper or plastic wrap and pound it to about ¼-inch thickness, using the flat side of a meat tenderizer. See note *, below.). If the chicken breasts are larger (about 8 oz. each), use only 2 of them and butterfly each into two separate cutlets, leaving you with four, individual portions of about 4 oz. each.
- Prepare your workstation: Put the flour in one shallow and wide bowl (or, a soup plate). Beat the eggs and place them in a second shallow bowl. Combine the breadcrumbs, panko and Parmesan cheese and place that in a third shallow bowl. Season both sides of your chicken with the salt, pepper and garlic powder. One by one, dredge the seasoned chicken in the flour, shaking off any excess, then dip it in the egg wash, then dredge it in the breadcrumb mixture; pat it lightly. Transfer the chicken pieces to a wire rack and chill them uncovered for at least 30 minutes, or, refrigerate for up to 8 hours.
- For the salad: Pour the olive oil and the lemon juice in a small jar and season with salt and pepper. Shake well to combine and set aside. In a bowl toss together the arugula and thinly sliced onion or shallot ribbons.
- Set a large, non-stick, 12-inch skillet over medium heat. Add half of the olive oil and half of the butter and swirl it around. When it is hot, slip in two cutlets (or, as many as can fit comfortably without overlapping), making sure to let them fall away from you so you do not get burned. Cook for 3 minutes, or, until golden brown on the first side. Flip and cook 2-3 minutes more or until cooked through (cooking time will depend on the thickness of the chicken). Using tongs, transfer the chicken to an ovenproof plate, sprinkle lightly with a little salt and pop them into the oven to keep warm. At this point, if the butter in the skillet looks burnt, wipe the pan clean. Add the remaining olive oil and the remaining butter and cook the two other cutlets.
- Arrange the chicken on a warmed serving platter, or, place on individual plates and sprinkle with the parsley. Drizzle the dressing over the salad and mix to combine. Top each chicken with some of the salad. Serve immediately, with a lemon wedge on the side.
More about "panko chicken milanese with salad recipes"
PANKO CRUSTED CHICKEN MILANESE WITH MANDARIN …
From tastykitchen.com
5/5 (1)
ONE PAN CHICKEN MILANESE RECIPE • A SIMPLE PANTRY
From asimplepantry.com
BAKED CHICKEN MILANESE WITH ARUGULA AND TOMATOES
From skinnytaste.com
PANKO-CRUSTED VEAL MILANESE – MEAT & POULTRY ONTARIO
From meatpoultryon.ca
CHICKEN SALAD MILANESE - RECIPE - FINECOOKING
From finecooking.com
SPICY CHICKEN MILANESE WITH TOMATO SALAD AND …
From tasteasyougo.com
ANNE BURRELL'S CHICKEN MILANESE RECIPE - TODAY.COM
From today.com
BAKED CHICKEN MILANESE WITH ARUGULA, TOMATO
From urbanfoodiekitchen.com
GIADA DE LAURENTIIS' GLUTEN-FREE CHICKEN MILANESE RECIPE
From today.com
CHICKEN MILANESE WITH ESCAROLE SALAD – RECIPES NETWORK
From recipenet.org
PARMESAN CRUSTED CHICKEN {CHICKEN MILANESE} - THE SEASONED MOM
From theseasonedmom.com
CHICKEN MILANESE WITH MEDITERRANEAN SALAD RECIPE
From recipessafae.com
BAKED CHICKEN MILANESE WITH SALAD - OLIVIA'S CUISINE
From oliviascuisine.com
CHICKEN MILANESE - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN MILANESE - PREPPY KITCHEN
From preppykitchen.com
CHICKEN MILANESE WITH SHAVED SPRING VEGETABLE SALAD
From lideylikes.com
PAN FRIED CHICKEN WITH PANKO - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CHICKEN MILANESE WITH MESCLUN SALAD • NOW COOK THIS!
From nowcookthis.com
CHICKEN MILANESE WITH ITALIAN PIZZERIA SALAD - ZEN & SPICE
From zenandspice.com
EASY CHICKEN MILANESE WITH ARUGULA SALAD | CAIT'S PLATE
From caitsplate.com
CHICKEN MILANESE GREEK SALAD - DASH OF MANDI
From dashofmandi.com
10 BEST HEALTHY PANKO CHICKEN RECIPES | YUMMLY
From yummly.com
CHICKEN MILANESE & POTATO SALAD MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
CHICKEN MILANESE RECIPE WITH FENNEL (WITH VIDEO) - WELL SEASONED …
From wellseasonedstudio.com
CHICKEN MILANESE SALAD RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PANKO-CRUSTED CHICKEN WITH SPINACH SALAD AND HOMEMADE …
From amusingfoodie.com
AIR FRYER CHICKEN MILANESE WITH MEDITERRANEAN SALAD
From skinnytaste.com
AVOCADO AND PANKO-CRUSTED CHICKEN COBB SALAD
From thespeckledpalate.com
CHICKEN MILANESE - EASY CRISPY PAN-COOKED CHICKEN BREAST
From willcookforsmiles.com
CHICKEN MILANESE WITH PANKO - THERESCIPES.INFO
From therecipes.info
CHICKEN MILANESE - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
CHICKEN MILANESE (CRISPY CHICKEN CUTLET + LEMONY ARUGULA SALAD)
From foodtalkdaily.com
THE BEST CHICKEN MILANESE | MILANESA DE POLLO | CAMILA MADE
From camilamade.com
10 BEST PANKO CHICKEN ASIAN RECIPES | YUMMLY
From yummly.com
CHICKEN MILANESE + AN ESCAROLE SALAD – SMITTEN KITCHEN
From smittenkitchen.com
CHICKEN MILANESE WITH ESCAROLE SALAD AND PICKLED RED ONIONS
From recipenet.org
CHICKEN MILANESE - CRAVING HOME COOKED
From cravinghomecooked.com
CHICKEN MILANESE » NOT ENTIRELY AVERAGE
From notentirelyaverage.com
PANKO CRUSTED CHICKEN MILANESE WITH MANDARIN CRANBERRY SALAD
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love