Cheesy Chicken Milanese
Made by Maxine Sharf
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An elevated take on a classic! This Cheesy Chicken Milanese features a crispy, golden-brown parmesan-panko crust, is topped with melted mozzarella, and served with a fresh, lemony arugula salad for a perfectly balanced meal.
Ingredients:
Chicken
- 2 chicken breasts
- 1 tsp kisher salt
- 1 tsp black pepper
- 1/4 cup flour
- 1 large egg
- 1/4 cup panko breadcrumbs
- 1/4 cup Italian breadcrumbs
- 1/4 cup grated parmesan
- 1 cup shredded mozzarella
Arugula Salad
- 4 cups arugula
- 10 cherry tomatoes (sliced in half)
- 1/4 cup shaved parmesan
- 1 lemon (juiced)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
Directions
- Preheat the oven to 425°F convection (or 450°F regular bake) and line a baking sheet with a wire rack. Spray the wire rack with oil.
- Working one at a time, place the chicken breast in between two pieces of plastic wrap and pound until 1/4-inch thick. Season with salt and pepper on both sides.
- Set up your dredging station: Add the flour to one bowl, beat the egg in another, and combine the panko, Italian breadcrumbs, and parmesan in a third bowl.
- Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture, pressing the breadcrumbs on with your fingers. Place the chicken on the greased wire rack.
- Spray the top of the chicken cutlets generously with oil and bake for 12-15 mins until golden brown and the internal temp reaches 165°F. Remove the cutlets from the oven and sprinkle the mozzarella on top. Turn on the broiler and return the cutlets to the oven on the top rack. Broil for 2-3 minutes until the cheese is melted with golden brown spots.
- Meanwhile, add the arugula, cherry tomatoes, and parmesan to a bowl. Dress to taste with lemon juice, olive oil, salt, and pepper.
- Serve the chicken with a generous mound of arugula salad on top and enjoy!
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