Chicken Milanese with Arugula Salad

Name: Chicken Milanese with Arugula Salad
Yield: serves 4
Ingredients: 1 1/4 cups plain dried bread crumbs, homemade (see page 365) or store-bought; 1/4 cup plus 2 tablespoons olive oil; 1/3 cup all-purpose flour; 2 large eggs, lightly beaten; Coarse salt and freshly ground pepper; 4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds); 2 tablespoons fresh lemon juice, plus lemon wedges for serving; 5 ounces baby arugula; 1 small red onion, halved lengthwise and thinly sliced

December 22, 2011

Milanese, which means “in the style of Milan,” refers to meat (chicken, pork, or veal) that is pounded to an even thickness and then breaded. In this more healthful (and spatter-free) version of the classic Italian dish, the cutlets are baked, not pan-fried.

Recipe notes

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