Date Night: Chicken Milanese
By: Leah Rodrigues
Published: March 9, 2012

Chicken Milanese is the perfect Italian recipe to impress your significant other.  The term milanese, refers to the dish being prepared in the Milan style- in this case, meat being breaded and fried.  Plump chicken breasts are coated in panko (Japanese bread crumbs) and then pan fried until crisp and golden brown.  A simple salad of arugula and tomatoes dressed in olive oil and balsamic vinegar tops each breast.  The bright flavors of the salad compliment the chicken perfectly.  Simple chicken milanese is a dish you'll definitely want to make this Friday.
 
Chicken Milanese
 
Ingredients:
 
1 cup of panko bread crumbs
3/4 cup grated Parmesan cheese
3 tablespoons fresh chopped rosemary
2 eggs
6 chicken boneless, skinless breasts
5 tablespoons olive oil
4 tablespoons white wine vinegar
2 cups cherry tomatoes, halved or quartered
4 cups of arugula
 
Directions:
 








In a lipped dish, combine Panko bread crumbs, Parmesan cheese, and Rosemary


   
In a small bowl, whisk the eggs together


   
Sprinkle chicken breasts with salt and pepper


   
Brush both sides of the chicken with egg


   
Dredge the chicken in the breadcrumb mixture, coating on all sides evenly


   
In a large skillet, heat 3 Tbsp olive oil over medium-high heat


   
Place the chicken breasts in the pan and cook until golden brown, 10-12 minutes per side
 


Transfer to a platter


   
Reduce the heat to medium


   
Add Tbsp olive oil and Vinegar


   
Stir until hot, scraping up all of the delicious brown bits


   
Cook until hot


   
On each plate, place a chicken breast, top with a heaping serving of arugula and tomatoes


   
Drizzle with vinaigrette and sprinkle with salt and pepper

In a lipped dish, combine Panko bread crumbs, Parmesan cheese, and Rosemary


     
In a small bowl, whisk the eggs together


     
Sprinkle chicken breasts with salt and pepper


     
Brush both sides of the chicken with egg


     
Dredge the chicken in the breadcrumb mixture, coating on all sides evenly


     
In a large skillet, heat 3 Tbsp olive oil over medium-high heat


     
Place the chicken breasts in the pan and cook until golden brown, 10-12 minutes per side
 


Transfer to a platter


     
Reduce the heat to medium


     
Add Tbsp olive oil and Vinegar


     
Stir until hot, scraping up all of the delicious brown bits


     
Cook until hot


     
On each plate, place a chicken breast, top with a heaping serving of arugula and tomatoes


     
Drizzle with vinaigrette and sprinkle with salt and pepper