Description
Bobby Flay’s chicken milanese delivers a crispy, golden-brown delight from Italy’s culinary tradition. Perfectly breaded chicken cutlets provide a crunchy exterior that invites you to savor each delectable bite.
Ingredients
Scale
- 4 chicken breasts (boneless, skinless, 6 oz / 170 g)
- 2 cups panko breadcrumbs
- ½ cup all-purpose flour
- 3 eggs (large, whisked with water)
- 2 tbsps fresh lemon juice
- ¼ cup extra-virgin olive oil (plus more as needed)
- ½ red onion (thinly sliced)
- 2 oz / 57 g baby arugula
- ¼ cup Parmesan cheese (freshly grated, optional)
- canola oil (for frying)
- lemon wedges (for garnish)
- kosher salt
- freshly ground black pepper
Instructions
- Chicken Preparation: Sandwich chicken breasts between wax paper and gently flatten using a meat mallet or rolling pin until uniformly thin, ensuring consistent thickness for even cooking.
- Seasoning Station: Create three separate shallow dishes with flour, beaten eggs, and breadcrumbs. Season each station with salt and pepper, establishing a flavor foundation for the coating.
- Breading Process: Season chicken with salt and pepper. Methodically dredge each piece through flour, shaking off excess, then dip into egg wash, allowing drips to fall. Coat thoroughly with seasoned breadcrumbs, pressing gently to secure an even, crisp exterior.
- Pre-Cooking Setup: Rest breaded cutlets on a wire rack over a rimmed baking sheet, allowing coating to set and prevent sogginess. This can be done up to 30 minutes before cooking.
- Frying Technique: Heat canola oil in a large sauté pan until shimmering. Carefully cook chicken in single layers, achieving a golden-brown crust by frying approximately 3 minutes per side. Transfer to a clean wire rack and immediately season with salt.
- Vinaigrette Creation: Whisk lemon juice, salt, and pepper in a bowl. Gradually incorporate olive oil to create a smooth emulsion. Blend in chopped onion and adjust consistency. Toss mixed greens and Parmesan, seasoning to taste.
- Plating Finale: Arrange crispy chicken cutlets and crown with dressed salad. Accent with fresh lemon wedges to enhance brightness and provide a zesty flavor contrast.
Notes
- Meat Preparation Tip: Flattening chicken evenly prevents uneven cooking and ensures a consistent, crispy texture throughout the cutlet.
- Breading Station Strategy: Create a clean, organized workflow by setting up flour, egg, and breadcrumb stations to coat chicken efficiently and minimize mess.
- Oil Temperature Control: Use medium heat and watch for shimmering oil to achieve perfect golden-brown crust without burning the breadcrumb coating.
- Make-Ahead Advantage: Breaded chicken can rest on a wire rack for up to 30 minutes before cooking, allowing breading to set and create a crispier exterior.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 210 mg