Chicken Cutlet Milanese
4 skinless, boneless, chicken breast halves
2 tablespoons water
1 cup panko bread crumbs
Salt and pepper, to taste
4 tablespoons olive oil
4 tablespoons butter
1 bunch arugula, stems removed
1 pint cherry tomatoes, halved
3 tablespoons balsamic vinegar
Using a sharp chef’s knife held parallel to the counter, slice through the thickest part of a breast — but not all the way through — and open it up to butterfly it. (This looks like opening up a book to the middle.) Repeat with the remaining breasts. Place them, opened, between two sheets of plastic wrap. Using a meat pounder or the side of a cleaver or heavy skillet, pound the breasts until they are about 1/8-inch thick.
In a shallow bowl, beat the egg and water.
Place the bread crumbs on a large plate. Sprinkle them with salt and pepper and stir well.
Set the oven at 250 degrees. Dip the chicken in the egg mixture and, with your hands, rub it all over. Dip it into the crumb mixture to coat it thoroughly. Work with the chicken in two batches.
In a large cast-iron skillet, heat 1 tablespoon of the oil. When it is hot, add 2 tablespoon of the butter. Add 2 pieces of chicken. Cook on one side for 3 minutes or until golden brown. Turn the chicken and cook the other side until it is golden and the cutlet is cooked through. Set the cooked chicken on a rimmed baking sheet and transfer to the warm oven.
Cook the remaining chicken in 1 tablespoon oil and 2 tablespoons butter until it is cooked through. Transfer to the oven.
In a bowl, combine the arugula and tomatoes. Sprinkle them with the remaining 2 tablespoons oil, the vinegar, and salt and pepper. Toss well.
Arrange a cutlet on each plate, top with salad, and serve.
Leave a Reply