Chicken Milanese

Look at that divine looking piece of chicken? 

I have leftover in the fridge that I am tempted to heat up and eat, yes it is 8:23 in the morning, that is how much this photo makes my mouth water.

This for those of you that don't recognize it (I never would have 2 days ago) is Chicken Milanese.

This dish is very similar to the Italian's version of Scallopine, but Milanese itself is most commonly found in South American countries such as Brazil, Argentina, Bolivia, and Chile to name a few.

While it seems that there are several versions of this dish out there, they all have a few things in common....whatever meat is being used is thin cut or pounded, the meat is breaded, and when serving the breaded meat is topped with some kid of green salad (most often arugula).  

I do believe this version of the recipe (from "Fresh Flavor Fast"-another one that counts towards my tally) is a pretty traditional one.  Correct me if I'm wrong.

The one big difference I know, is that this particular Chicken Milanese is baked instead of pan fried, which does make this a little lighter than some, but I don't think takes away from the flavor at all.

Traditional or not, this was absolutely delicious!  While I will admit I was skeptical of the arugula salad on top, but it was absolutely delicious, if you are going to make this you just CAN'T leave it out! 

*Side note: I've really grown to love arugula and its peppery taste and it's perfect in this dish!

Also while this is not a throw together in 5 minutes kind of meal, it is pretty quick and can easily be done on a busy week night, start to finish no more than 30 minutes, NOT BAD!

You must make this, I beg of you, you will love it! 

And if you do, please don't forget to leave a comment and tell me how it went!

ENJOY!

Chicken Milanese

1 1/4 cups dried bread crumbs

1/4 cup plus 2 T olive oil

1/3 cup all purpose flour

2 large eggs, lightly beaten

S&P

4 boneless, skinless chicken breast halves (1 1/2 to 2 lbs)

2 T fresh lemon juice, plus lemon wedges for serving

5 oz baby arugula

1 small red onion, halved lengthwise and thinly sliced

Preheat oven to 425.  On a rimmed baking sheet, toss bread crumbs with 1/4 cup oil until well combined; spread evenly on sheet.  Cook, tossing once, until golden brown, 6-8 minutes.  Place flour, eggs and bread crumbs in separate shallow bowls; season each with S&P.  Place a wire rack on the baking sheet.  Working with one at a time, place chicken breasts between two large pieces of plastic wrap. Using the flat side of a meat mallet or the bottom of a small heavy pan, pound each piece until 1/2 in thick.

(Look who's pounding the chicken)

Pat chicken dry with paper towels.  Dredge chicken in flour, turning to coat both sides, then shake off excess.  Dip chicken in eggs, coating completely and allowing excess to drip back into bowl.

Coat entirely in bread crumbs, pressing firmly to adhere.

Place breaded chicken on rack, and bake (without turning) until browned and just cooked through, 10-15 min. (I had to cook mine for about 20 minutes because we didn't pound them quite thin enough)

When chicken is almost done cooking, whisk together remaining 2 T oil and lemon juice in a salad bowl; season with S&P.  Add arugula and onion; toss to coat.  Serve salad over chicken, with lemon wedges on the side. 

Serves 4.

           Logan Rating: ****
EDIT: Logan says *****!!!! (see comment below)