Emily Carter
Chicken Milanese is a classic Italian dish of breaded chicken cutlets topped with arugula and other ingredients. It is a simple and delicious meal that is perfect for a quick dinner or impressing dinner guests. The chicken is breaded and fried, then topped with a bright and zesty arugula salad, creating a perfect mix of textures and flavors. This dish is similar to chicken schnitzel but with more flavor, and it can be served with a variety of sides, such as mashed potatoes or pasta.
| Characteristics | Values |
|---|---|
| Name | Chicken Milanese |
| Type of Dish | Main course |
| Cuisine | Italian |
| Main Ingredients | Chicken, arugula, breadcrumbs |
| Other Ingredients | Parmesan cheese, tomatoes, lemon, olive oil, eggs, flour, garlic, basil, salt, pepper |
| Cooking Method | Pan-fried, baked |
| Cooking Time | 7-8 minutes per side, 15 minutes in the oven |
| Calories | 250 kcal |
Explore related products
$13.35
What You'll Learn
Chicken Milanese
To make Chicken Milanese, you will need thin chicken cutlets. You can either buy these pre-sliced or cut them yourself. If you are using whole chicken breasts, slice them in half horizontally. Then, using a meat mallet or the bottom of a heavy skillet, pound each piece until it is around 1/4-1/3 inch thick. This step ensures even cooking and a juicy texture.
Next, prepare the breading. Set up three shallow bowls. In one, place all-purpose flour; in the second, beat eggs with salt and pepper; and in the third, combine breadcrumbs with Parmesan and any desired seasonings, such as parsley, basil and thyme, or onion and garlic powder. You can also add grated cheese to the egg mixture for extra flavour.
Now, it's time to bread the chicken. First, gently press the chicken into the flour and shake off any excess. Then, dip it into the egg mixture, letting the excess drip off. Finally, transfer it to the breadcrumb mixture, toss it around, and press gently to help the breadcrumbs adhere.
To cook the chicken, heat a generous amount of oil in a large skillet over medium-high heat. Carefully place the breaded chicken in the hot oil, cooking 1-3 pieces at a time to avoid overcrowding. Fry for around 2-3 minutes on each side, or until golden brown. Remove the cooked chicken to a wire rack and sprinkle with salt, if desired.
While the chicken is cooking, prepare the arugula salad. In a bowl, whisk together olive oil, lemon juice, and any desired seasonings. Add fresh arugula, cherry tomatoes, and shaved Parmesan, tossing to coat.
To serve, place a chicken cutlet on a plate and top it with a mound of the arugula salad. You can also add a squeeze of fresh lemon juice for extra citrus flavour. Enjoy!
Thin Chicken Slices: How Many Make 2 Oz?
You may want to see also
Explore related products
Crispy chicken cutlet
A breaded chicken cutlet topped with arugula is called Chicken Milanese. This is a classic Italian dish where a thin cut of meat is lightly breaded and shallow-fried in oil. The breaded chicken cutlet is then topped with a bright, citrusy arugula salad and freshly shaved Parmesan cheese.
To make crispy chicken cutlets, you can use thinly sliced chicken breasts or cut thicker breasts horizontally in half and then pound them to make them thinner and more uniform in thickness. Pat the chicken dry to remove excess moisture, which will help the breading stick to the chicken and ensure a crispy coat. Season the chicken with salt and pepper.
Set up three separate bowls for the breading process: one with flour, one with beaten eggs, and one with breadcrumbs. You can use plain breadcrumbs or a mixture of breadcrumbs and panko for an extra crunchy layer. Season each layer of the breading with salt and pepper to ensure the chicken is properly seasoned.
Dip the chicken first into the flour, then into the egg mixture, and finally into the breadcrumbs, pressing gently to help the breadcrumbs adhere. Let the breaded chicken sit for at least 10 minutes before frying so that the breading sticks to the chicken.
Heat a generous amount of oil in a large skillet over medium-high heat. To test if the oil is hot enough, place the back end of a wooden spoon into the oil; if little bubbles form around the wood, the oil is ready. Add two cutlets at a time to the hot oil, being careful not to overcrowd the pan, and cook for about 4-5 minutes on each side until golden brown and the chicken is cooked through.
Remove the crispy chicken cutlets from the oil and place them on a paper towel-lined baking sheet to absorb any excess oil. Sprinkle with a little extra salt while hot and let the cutlets drain. Serve as desired!
Chicken Chromosome Mystery: How Many Pairs?
You may want to see also
Explore related products
Arugula salad
A breaded chicken cutlet topped with arugula is called Chicken Milanese. This classic Italian dish is a simple and delicious meal that can be served with a variety of sides.
One popular recipe for arugula salad includes fresh arugula, red grapes, Parmesan cheese, almonds, and a lemon vinaigrette dressing. The sweetness of the grapes and the nutty flavour of the Parmesan complement the peppery arugula, while the almonds add a satisfying crunch.
To make the lemon vinaigrette, simply whisk together olive oil, lemon juice, and seasonings of your choice. This dressing can be made ahead of time and stored in the refrigerator until needed.
When assembling the salad, it is best to add the dressing to the arugula just before serving to avoid wilting. Top the dressed arugula with roasted grapes, shaved Parmesan, and toasted almonds. Season to taste and serve immediately.
Whether served as a side or a main, arugula salad is a delicious and nutritious option that can be tailored to your taste preferences and dietary needs.
How to Properly Refrigerate Chicken: To Cool or Not?
You may want to see also
Breading ingredients
A breaded chicken cutlet topped with arugula is called Chicken Milanese. This classic Italian dish features a thin cut of meat, typically chicken, that is breaded and fried. The breading ingredients are key to creating a crispy and flavorful coating for the chicken.
The breading station is an essential part of the process, with three main ingredients: flour, eggs, and breadcrumbs. The flour is usually all-purpose flour, which helps to absorb extra liquid and make the breading crispy. It is seasoned with salt and pepper to enhance the flavour. The eggs are beaten and may also be seasoned with salt, pepper, and a small amount of water to create an egg wash that helps the breadcrumbs adhere to the chicken.
The breadcrumbs can be plain, but many recipes call for panko breadcrumbs, which provide an extra crispy texture. Seasoned Italian breadcrumbs are also an option, or you can add herbs like parsley to plain breadcrumbs. For added flavour, cheese is often incorporated into the breading. Parmesan, grated Romano, or Parmigiano Reggiano cheese can be mixed with the breadcrumbs, or a small amount can be added directly to the breading for a nutty flavour.
Some recipes also suggest using a mixture of breadcrumbs and panko for an extra crunchy layer. Additionally, clarified butter is an optional ingredient that adds richness and nutty flavour to the dish. By removing the water content and milk solids from the butter, it becomes ideal for frying and high-heat cooking.
The breading process involves dredging the chicken cutlets in flour, then dipping them in the egg wash, and finally coating them with the breadcrumb mixture. Using one hand for the dry ingredients and the other for the wet ingredients helps to minimize mess and ensure an even coating. The breaded cutlets are then carefully placed in hot oil or clarified butter for frying, creating a crispy and delicious Chicken Milanese.
Mr. Tweedy's Fate: Chicken Run 2's Villainous Twist
You may want to see also
Cooking methods
A breaded chicken cutlet topped with arugula is called Chicken Milanese. It is a classic Italian dish that is simple to make and can be served with a variety of sides.
Step 1: Prepare the Chicken
To start, you will need boneless, skinless chicken cutlets. You can either buy these or cut a chicken breast in half. If you are using chicken breasts, place each one between two pieces of plastic wrap and use a rolling pin or the flat side of a meat mallet to pound them out to about 1/4 inch thick. This will ensure that your chicken is a uniform thickness and will cook evenly.
Next, pat the chicken dry and season generously with salt and pepper on both sides.
Step 2: Create a Breading Station
Set up three shallow bowls or plates for the breading process. In the first bowl, whisk together some eggs (about 2-3 eggs depending on the number of cutlets you are making). You can also add some grated Parmesan cheese to the eggs for extra flavour. The second bowl should contain all-purpose flour. The third bowl should contain breadcrumbs. You can use plain breadcrumbs, or for an extra crunchy layer, try a mixture of breadcrumbs and panko. You can also add some grated Romano or Parmesan cheese to the breadcrumbs for more flavour. If you want to get really fancy, pulse some frozen bread cubes in a food processor to make your own fresh breadcrumbs.
Step 3: Bread the Chicken
Take each cutlet and dip it first in the flour, then in the egg mixture, letting the excess drip off. Finally, coat it in the breadcrumbs, pressing gently to help them adhere. Set the breaded cutlets aside on a tray or plate.
Step 4: Cook the Chicken
Heat a generous amount of oil (canola or extra virgin olive oil) in a large skillet over medium-high heat. You want to add enough oil to coat the bottom of the pan generously. Once the oil is hot, carefully place the chicken cutlets in the pan, being careful not to crowd the pan. Cook the cutlets for about 2-3 minutes on each side, or until they are golden brown and crispy. If you are baking your chicken Milanese, place the breaded cutlets on a baking sheet and spray with olive oil spray. Bake in the oven at 425°F for about 15 minutes, turning once halfway through, or until golden brown.
Step 5: Prepare the Arugula
While the chicken is cooking, you can prepare the arugula. In a bowl, combine fresh arugula with a simple dressing of olive oil, lemon juice, salt, and pepper. You can also add some shaved Parmesan cheese to the arugula for extra flavour. Toss the arugula gently to coat it in the dressing.
Step 6: Assemble and Serve
Once the chicken is cooked, remove it from the pan and place it on a plate or serving dish. Top each cutlet with a generous mound of the dressed arugula. You can also add some sliced tomatoes, cherry tomatoes, or a tomato salad on top for extra freshness. Serve immediately with lemon wedges on the side for an extra burst of citrus flavour.
Chickens' Gossip: What's the Cluck?
You may want to see also
Frequently asked questions
It is called Chicken Milanese.
Chicken Milanese is a classic Italian dish. It is made with thin, breaded chicken cutlets that are fried and topped with a bright and zesty arugula salad.
The arugula salad typically includes olive oil, lemon juice, salt, pepper, and Parmesan cheese. Some recipes also include tomatoes, basil, balsamic vinegar, and garlic.
To make Chicken Milanese, you first need to prepare the chicken by coating it in flour, egg, and breadcrumbs. Then, fry the chicken in oil until golden brown. Finally, top the chicken with the arugula salad.
Some variations of Chicken Milanese include adding mozzarella cheese, using wheat or gluten-free crumbs, or adding grated Romano cheese to the crumbs. You can also bake the chicken in the oven instead of frying it.
