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Saturday 23 March 2024 16:26:27 GMT
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💫Sharing this recipe, Chicken Milanese by Nonna's Italian Table, is an Italian tradition. A classic that shows how simple food can be special. Thin chicken cutlets get a light Parmesan breadcrumb crust, pan-fried until golden, then topped with a fresh arugula salad dressed with lemon and olive oil💫 Prep Time: 30 minutes Cook Time: 35 minutes Total Time: About 1 hour 5 minutes Serves: 8 Ingredients For the Chicken * 4 boneless, skinless chicken breasts (about 6 oz / 170 g each) * Salt, to taste * Freshly ground black pepper, to taste * ¾ cup / 95 g all-purpose flour * 2–3 large eggs, lightly beaten * 1¼ cups / 140 g unseasoned breadcrumbs (regular or Panko) * ¼ cup / 25 g freshly grated Parmigiano Reggiano * 2 tsp Italian seasoning * 2 tbsp extra virgin olive oil, plus more if needed * 2 tbsp sunflower oil, plus more if needed For the Arugula Salad * 6 cups baby arugula * Juice of ½ lemon * 2 tbsp extra virgin olive oil * Salt, to taste * 12 cherry tomatoes, quartered * Shaved Parmigiano Reggiano How to Make It Prepare the chicken: 1. Butterfly each chicken breast, then place it between two sheets of parchment paper or plastic wrap. 2. Gently pound each cutlet until about ⅓ inch / 8 mm thick. Season both sides with salt and pepper. (Keeping every cutlet the same thickness makes a big difference for even cooking and juiciness.) Prepare the breading station: 1. Place flour in one shallow dish, beaten eggs in another. 2. In a third dish, combine breadcrumbs, grated Parmigiano Reggiano, and Italian seasoning. Mix well. Bread the chicken: 1. Coat each cutlet in flour, shaking off excess. 2. Dip into beaten eggs, then press firmly into the breadcrumb mixture until evenly coated. (Pressing breadcrumbs gently helps the coating stay on during frying.) Prepare for frying: 1. Place a wire rack over a baking tray and warm the oven to about 200°F / 95°C. (Finished cutlets can rest here to stay crisp while you cook the rest.) Fry the chicken: 1. Heat 2 tbsp olive oil and 2 tbsp sunflower oil in a large heavy skillet over medium heat. Oil should shimmer. 2. Add 2–3 cutlets without overcrowding. Cook for 3–4 minutes per side, until deeply golden and cooked through. 3. Transfer to the wire rack. Continue frying remaining batches, adding more oil if needed. (Don't overcrowd the skillet to keep the coating crisp.) Prepare the salad: 1. Place baby arugula in a large bowl. Add lemon juice, a pinch of salt, and olive oil. Toss gently. 2. Quarter cherry tomatoes and prepare shaved Parmigiano. (The salad should stay light. Too much dressing will weigh it down and soften the chicken.) Assemble: 1. Arrange warm chicken cutlets on a serving platter. 2. Top with dressed arugula, then scatter cherry tomatoes and shaved Parmigiano. Serve immediately while the chicken is crisp and the salad is fresh. I like serving it with roasted potatoes, grilled vegetables, or warm Italian bread. Extra lemon wedges are always a good idea. Helpful Tips: * Pound chicken to even thickness. * Season before breading. * Use freshly grated Parmigiano Reggiano. * Press breadcrumbs gently. * Fry in batches. * Keep cooked cutlets warm in a low oven. * Dress arugula just before serving. * Add salad at the last minute to keep coating crisp. * Fresh lemon juice makes a noticeable difference. * Leftovers (up to 3 days) can be reheated in the oven to restore crispness. #ChickenMilanese #ItalianFood #Recipe #HomeCooking #DinnerIdeas
💫Sharing this recipe, Chicken Milanese by Nonna's Italian Table, is an Italian tradition. A classic that shows how simple food can be special. Thin chicken cutlets get a light Parmesan breadcrumb crust, pan-fried until golden, then topped with a fresh arugula salad dressed with lemon and olive oil💫 Prep Time: 30 minutes Cook Time: 35 minutes Total Time: About 1 hour 5 minutes Serves: 8 Ingredients For the Chicken * 4 boneless, skinless chicken breasts (about 6 oz / 170 g each) * Salt, to taste * Freshly ground black pepper, to taste * ¾ cup / 95 g all-purpose flour * 2–3 large eggs, lightly beaten * 1¼ cups / 140 g unseasoned breadcrumbs (regular or Panko) * ¼ cup / 25 g freshly grated Parmigiano Reggiano * 2 tsp Italian seasoning * 2 tbsp extra virgin olive oil, plus more if needed * 2 tbsp sunflower oil, plus more if needed For the Arugula Salad * 6 cups baby arugula * Juice of ½ lemon * 2 tbsp extra virgin olive oil * Salt, to taste * 12 cherry tomatoes, quartered * Shaved Parmigiano Reggiano How to Make It Prepare the chicken: 1. Butterfly each chicken breast, then place it between two sheets of parchment paper or plastic wrap. 2. Gently pound each cutlet until about ⅓ inch / 8 mm thick. Season both sides with salt and pepper. (Keeping every cutlet the same thickness makes a big difference for even cooking and juiciness.) Prepare the breading station: 1. Place flour in one shallow dish, beaten eggs in another. 2. In a third dish, combine breadcrumbs, grated Parmigiano Reggiano, and Italian seasoning. Mix well. Bread the chicken: 1. Coat each cutlet in flour, shaking off excess. 2. Dip into beaten eggs, then press firmly into the breadcrumb mixture until evenly coated. (Pressing breadcrumbs gently helps the coating stay on during frying.) Prepare for frying: 1. Place a wire rack over a baking tray and warm the oven to about 200°F / 95°C. (Finished cutlets can rest here to stay crisp while you cook the rest.) Fry the chicken: 1. Heat 2 tbsp olive oil and 2 tbsp sunflower oil in a large heavy skillet over medium heat. Oil should shimmer. 2. Add 2–3 cutlets without overcrowding. Cook for 3–4 minutes per side, until deeply golden and cooked through. 3. Transfer to the wire rack. Continue frying remaining batches, adding more oil if needed. (Don't overcrowd the skillet to keep the coating crisp.) Prepare the salad: 1. Place baby arugula in a large bowl. Add lemon juice, a pinch of salt, and olive oil. Toss gently. 2. Quarter cherry tomatoes and prepare shaved Parmigiano. (The salad should stay light. Too much dressing will weigh it down and soften the chicken.) Assemble: 1. Arrange warm chicken cutlets on a serving platter. 2. Top with dressed arugula, then scatter cherry tomatoes and shaved Parmigiano. Serve immediately while the chicken is crisp and the salad is fresh. I like serving it with roasted potatoes, grilled vegetables, or warm Italian bread. Extra lemon wedges are always a good idea. Helpful Tips: * Pound chicken to even thickness. * Season before breading. * Use freshly grated Parmigiano Reggiano. * Press breadcrumbs gently. * Fry in batches. * Keep cooked cutlets warm in a low oven. * Dress arugula just before serving. * Add salad at the last minute to keep coating crisp. * Fresh lemon juice makes a noticeable difference. * Leftovers (up to 3 days) can be reheated in the oven to restore crispness. #ChickenMilanese #ItalianFood #Recipe #HomeCooking #DinnerIdeas

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