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Michael Symon's Chicken Cutlet Milanese with Arugula Salad

CHW 20110930 MichaelChickenjpg
A fool proof dinner recipe!
skill level
Easy
time
30-60min
servings
4
cost
$
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A simple dish for the whole family, perfect for dinner this weekend!

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ingredients
  • 4 thinly cut bone-in Chicken Cutlets
  • 2 cups All-Purpose Flour
  • 4 large Eggs
  • 2 cups Panko Breadcrumbs
  • 1/2 cup Parmesan Cheese (freshly grated)
  • Kosher Salt and Freshly Ground Pepper
  • 1/2 cup Extra Virgin Olive Oil
  • 2 tablespoon Unsalted Butter
  • Juice and zest of 1 Lemon
  • 1 Red Onion (thinly sliced)
  • 3 cups Arugula
  • 1 cup Grape Tomatoes (halved)
  • 12 fresh Basil Leaves
  • 1/2 cup feta cheese (crumbled)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 thinly cut, bone-in Chicken Cutlets
    Put the chicken on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet, punt the meat to 1/4 inch thick.
  • 2
    2 cups All-Purpose Flour
    4 large Eggs
    2 cups Panko Breadcrumbs
    1/2 cup Parmesan Cheese, freshly grated
    Set up a breading station: In three separate bowls put the flour, eggs, and breadcrumbs. Lightly whisk the eggs. Stir the Parmesan into the breadcrumbs.
  • 3
    Kosher Salt and Freshly Ground Pepper
    Season the chicken liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg, and then in breadcrumbs to coat.
  • 4
    1/4 cup Extra Virgin Olive Oil
    2 tablespoon Unsalted Butter
    Heat a large sauté pan over medium heat and add the olive oil and butter. When the fat is hot add the chicken and cook until golden brown, 4 to 6 minutes per side. Remove to paper towels to drain until ready to serve.
  • 5
    Juice and zest of 1 Lemon
    1 teaspoon salt and some pepper
    1/4 cup Extra Virgin Olive Oil
    1 Red Onion, thinly sliced
    3 cups Arugula
    1 cup Grape Tomatoes, halved
    12 fresh Basil Leaves
    1/2 cup feta, crumbled 
    In a large mixing bowl combine the sliced onion, arugula (any green is fine), tomato and basil. Crumble the feta and add the juice and zest of one lemon. Drizzle with olive oil and season with salt and pepper (Michael's tip: Balance the acid of the lemon with the oil at a 1:2 ratio; so if you do 1 oz lemon, do 2 oz olive oil). Gently toss and serve alongside the chicken.
 
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