A family favorite!!! Chicken Milanese is a staple in out family. With a crunchy, flavorful chicken cutlet and an amazing salad on top with so many beautiful fresh ingredients...how could you go wrong? In this recipe you will need to look back at my recipes for Homemade Bread Crumbs and my Red Roasted Peppers. They are both a must in this recipe. It wouldn't be the same without them. We will be finishing it off with the lightest simplest dressing so you can taste all those flavors without covering them all up. It's a beautiful light dish that is great for lunch or dinner, depending on how big you make your plate!!
CHICKEN MILANESE
6 Boneless chicken breast
***Homemade bread crumbs
***Red roasted peppers
2 eggs
Arugula
Cherry tomatoes halved
5 slices proscuitto diced
Mozzarella (small block diced)
1/4 cup chopped red onion
Parmesan cheese shavings
Olive oil
Garlic powder
Salt & pepper
****Look back at my recipes and prepare bread crumbs and roasted peppers.
I like my cutlets about 1/2 inch thick...so I like to slice my own. When you buy the thin sliced they are sometimes just way too thin. So buy regular cutlets and slice them horizontally in half and if you can...pound them a bit to tenderize. This will make for a great cutlet!!
Now you can prepare your stations with the breadcrumbs in one bowl and whisking up the egg in another bowl. I like to add some extra panko to the bread crumbs for this recipe, maybe 1/2 cup. The crunchier the better. Heat olive oil in the pan. You will want enough oil to just cover the bottom half of the cutlets in the pan. Using a cast iron pan is awesome for these cutlets. They will be golden and crunchy for sure but if you don't have one...no worries. Dip each cutlet in the egg first, then the bread crumb mixture. Don't just lightly dredge them through, Cover them with crumbs and push down on them with your hand to really make a thick coating.
Fry the cutlets on each side until golden brown like mine.
Easy so far??? Great now on to the salad!!! I'm sure you all probably dont need directions for that. so just put the salad in a large bowl and add the sliced cherry tomatoes, chopped red onion, cubed mozzarella, diced proscuitto and sliced roastd red peppers.
Drizzle about 2 TBLSP olive oil on top. Season with salt & pepper and garlic powder. Toss it up and put a nice big serving on top of the chicken cutlet. This is a very light dressing so you don't miss out on all the flavors you got going on in the salad and also the cutlet with those amazing bread crumbs.
Top it all with some shaved parmesan and I needed one slice of a nice crusty bread on the side....sorry!! If you are ok with a slice here and there...go for it!!