Ina Garten Chicken Milanese
Ina’s Chicken Milanese starts with pounded chicken breasts coated in seasoned breadcrumbs, pan-fried to perfection in olive oil and butter. The crisp cutlets are then served under a tangy arugula salad dressed in lemon and olive oil. The result is a beautiful contrast of rich, crunchy chicken and refreshing greens.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian-American
Ingredients
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4 boneless, skinless chicken breasts
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Kosher salt and freshly ground black pepper
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1 cup all-purpose flour
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2 extra-large eggs
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1¼ cups seasoned dry breadcrumbs
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½ cup freshly grated Parmesan cheese
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Unsalted butter and olive oil, for frying
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5 ounces of baby arugula
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1 pint cherry tomatoes, halved
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¼ cup freshly squeezed lemon juice (about 2 lemons)
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½ cup olive oil (for vinaigrette)
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Lemon wedges, for serving
Instructions
Place each chicken breast between two sheets of plastic wrap. Pound to ¼-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
Place the flour in one shallow dish. Beat the eggs in a second dish. Mix the breadcrumbs and parmesan in a third.
Dredge each chicken breast in flour, then dip in beaten eggs, then press into the breadcrumb-parmesan mixture until well coated. Set aside on a clean plate.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken (in batches if needed) for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.
In a large bowl, toss the arugula and cherry tomatoes with lemon juice, olive oil, salt, and pepper. Adjust to taste.
Place each cutlet on a plate. Top with a generous handful of salad and serve with lemon wedges.