How To Make Chicken Milanese Recipe By Laura Vitale Laura In The Kitchen Episode 53
Instructions
1) In a large shallow dish beat the eggs and milk, season with salt and pepper and set aside.
2) In another shallow dish add the bread crumbs, 1 tsp of garlic, 1 tsp of onion, cup freshly grated parmiggiano reggiano. Season with salt and pepper, mix to combine and set aside.
3) In another shallow dish add the flour, remaining 1 tsp of garlic and onion and season with salt and pepper and set aside.
4) In a large non stick skillet add the cup of olive oil ( not the extra virgin, thats for the lemony dressing) and preheat it over medium high heat. Add the chicken breast, and cook for about 4 to 5 minutes on each side, you want them to be golden brown and crispy. If you dont have a big enough skillet to cook them both at the same time then just cook one at a time and keep the cooked one in the oven at 250 to keep warm.
5) In a large bowl add the arugula, olives, the extra girgin olive oil and lemon juice. Season with salt and pepper and toss lightly to mix everything together.
6) Once the chicken cutlets are done, plate one up and add the lemony arugula right over the top. With a vegetable peeler shave some good parmiggiano reggiano over the whole thing.
Serve immediately!
