Taste the Air-Chilled Difference®

Chicken Milanese

by , Chef, Donato's Restaurant, Pittsburgh, Pennsylvania

Chicken Milanese

Serves 4

  • 2 boneless skinless Smart Chicken breasts
  • ½ cup flour
  • ½ cup beaten eggs
  • 2 cups plain bread crumbs
  • 1 tablespoon Parmesan cheese
  • 1 tablespoon granulated garlic
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 4 tablespoons olive oil
  • Salad
  • 2 cups arugula
  • ¼ cup sliced red onion
  • ½ cup diced tomato
  • Leaves from 1 sprig of mint
  • Salt and pepper to taste
  • Lemon Vinaigrette
  • ½ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste

Make the Lemon Vinaigrette by mixing all the ingredients together until well emulsified. Reserve until the chicken is golden brown, crispy, and done.

Using a knife, cut the chicken breasts in half horizontally. Gently pound each half until flattened to an even thickness, about ¼-inch thick. Prepare three bowls: Put flour in the first, beaten eggs in the second, and bread crumbs mixed with Parmesan cheese, garlic, salt, and pepper in the third. Dredge the chicken in the flour, and shake off excess flour. Then, dip in the beaten eggs and then in the bread crumbs until well-coated. Press lightly to adhere the breadcrumbs.

Heat a sauté pan with about 4 tablespoons olive oil over medium-high heat and sauté the chicken breasts for about 3 minutes on each side, until golden brown and cooked through. (If the chicken is not pounded to ¼-inch thick, you may have to finish it in the oven at 350°F for about 5 to 10 minutes until the chicken is cooked through.) Remove and place on paper towels to absorb excess oil.

Toss the salad ingredients together with a few tablespoons of the Lemon Vinaigrette and season with salt and pepper to taste. Serve the chicken with the salad piled on top and grilled lemon wedges for garnish.

Pairing: Via Veneto Pinot Grigio