Crispy Chicken Milanese Arugula (Print Version)
# Ingredients:
→ Chicken
01 -
2 big chicken breasts, boneless and skinless (about 680 g total)
02 -
Black pepper, as much as you like
03 -
Salt, as much as you need
→ Flour Coating
04 -
67 g plain flour
05 -
0.5 teaspoon paprika
06 -
0.5 teaspoon onion powder
→ Egg Wash
07 -
2 big eggs, well beaten
08 -
1 tablespoon heavy cream (optional)
09 -
1 teaspoon Dijon mustard
→ Breading
10 -
0.5 teaspoon garlic salt
11 -
90 g Panko crumbs
12 -
2 tablespoons chopped fresh parsley
13 -
45 g parmesan, grated
→ For Frying
14 -
2 tablespoons unsalted butter
15 -
5 tablespoons olive or veggie oil, extra if needed
→ For Serving
16 -
Lemon wedges to squeeze over
17 -
Parmesan, shaved
18 -
Fresh parsley, chopped
19 -
Handful of arugula
20 -
Cherry tomatoes, halved
# Instructions:
01 -
Place crispy chicken on a plate. Toss on arugula, halved tomatoes, and a pile of shaved parmesan. Sprinkle chopped parsley and tuck in lemon wedges. Let everyone crack on some black pepper if they're into it.
02 -
Take chicken cutlets out using a slotted spatula. Pop them on a wire rack set over a tray so they don't get soggy, or just put them on paper towels if you need to.
03 -
In a big skillet, melt butter with oil on medium-high heat until it shimmers. Lay in the breaded chicken one at a time—don't cram the pan. Let them cook for 3-4 minutes on each side. They're done when golden and cooked through. Adjust the heat as needed so nothing burns.
04 -
Coat each cutlet all over in the breadcrumb mix, pressing down gently to make sure they're covered.
05 -
Now dip the floured chicken pieces in the egg mixture. Let the extra egg drip off before moving on.
06 -
Pat your chicken cutlets dry. Sprinkle both sides with salt and pepper. Dust each in the flour blend, pressing so it sticks everywhere. Shake off what's extra.
07 -
Carefully cut each chicken breast in half horizontally into two thinner pieces. Sandwich the cutlets between layers of plastic wrap and gently pound with a tenderizer to get them to about 6 mm thick.
08 -
Set up three shallow bowls: one for the flour, onion powder, paprika; the next for eggs beat up with Dijon and (if you're feeling it) heavy cream; the last for the Panko crumbs, grated parmesan, parsley, and garlic salt. Mix each bowl well.
# Notes:
01 -
Smashing chicken breast thin helps it cook faster and more evenly. You'll get tender, pro-style cutlets.
02 -
Butter with oil gives chicken the best taste and crunch in the pan.
03 -
Fry only a few cutlets at once for crispy bits around the edges.
04 -
Want to prep ahead? Coat chicken and freeze for up to three months. Thaw and fry fresh later.
05 -
Leftovers keep in an airtight box for around 3 days. You can also freeze cooked chicken after a quick freeze to keep it longer.