I’m finally launching this simple suppers series that I’ve been meaning to lunch for the last few weeks. I love the idea of having a place to go on Lemon Stripes when you want a quick and easy dinner. No frills, nothing fancy. Just simple and delicious.
For the first installment of simple suppers, I’m sharing how I make Chicken Milanese. Every Italian family has their own technique and recipe and swears theirs is the best. Mine feels and tastes like home and comfort to me. I love making this as a weeknight meal for the whole family because it doesn’t need any side dish. The salad is right on top.
To modify it for my kids, I cut the chicken into strips and let them dip it in ketchup, like a homemade chicken tender.
I hope you enjoy it! Please excuse the terrible photo that is actually a screen shot of a video I made.
– 2 chicken breasts
– 1 egg
– 1 cup, Italian breadcrumbs or almond meal for a gluten-free option (I usually mix them together so it is half almond meal and half breadcrumbs
– 1/4 cup, grated Parmesan cheese
– 1/2 tsp, dried parsley
– 1/2 tsp, dried oregano
– 1 tsp salt, black pepper to taste
– 1/2 cup, vegetable or avocado oil (don’t use olive oil for frying, it will burn the cutlet!)
– 2 cups, arugula
– 1 cup, baby tomatoes, halved
– Shaved or shredded Parmesan for topping
– Balsamic glaze (optional)
– Salt and pepper to taste
1. Prep the coating: Mix an egg with a dash of salt and pepper in a large bowl. In a separate bowl, mix breadcrumbs (and/or almond meal) with grated cheese, herbs, salt and pepper.
2. Tenderize the chicken: Place chicken breasts (one at a time) in a large plastic bag and use a meat tenderizer or heavy bottle (I always just use olive oil) to pound it until it’s as thin as you want it. The thinner the better in my opinion!
3. Coat the chicken: Working one breast at a time (that’s what she said), dip into the egg mixture with a fork and then the breadcrumb mixture.
4. Fry it up: Heat vegetable or avocado oil over medium/high heat and fry each chicken cutlet for about 3-5 minutes on each side until golden brown and cooked through. Transfer to a paper towel.
5. Make the salad: Mix arugula and baby tomatoes in a bowl. Top with good olive oil, red wine vinegar, salt and pepper. Mix it all up.
6. Serve: Plate the chicken with salad on top of it. Drizzle with balsamic glaze (optional) then top with shaved Parmesan slices.