This Crispy Chicken Milanese With A Simple Side Salad Takes Just 20 Minutes To Make Recipes

THIS CRISPY CHICKEN MILANESE WITH A SIMPLE SIDE SALAD TAKES JUST 20 MINUTES TO MAKE

This Crispy Chicken Milanese With a Simple Side Salad Takes Just 20 Minutes to Make image

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

Ingredients

2.13 ounces all-purpose flour (about 1/2 cup)
2 large eggs, lightly beaten
1 cup panko
4 (5-oz.) chicken breast cutlets
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 cup canola mayonnaise
2 teaspoons fresh lemon juice
3/4 teaspoon granulated sugar
1/2 teaspoon black pepper
3 cups baby arugula
1 cup thinly sliced red onion
1 cup thinly sliced celery
2 teaspoons drained capers, chopped
1 tablespoon chopped fresh chives

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

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