Parmesan Chicken Milanese

Parmesan two ways. In one meal. Sign me up! This recipe is a rif on the classing Chicken Milanese. This recipe bakes the chicken rather than frying, but the results are still a crunchy and delicious chicken. Rather than shaving slices of Parmesan on top of arugula, this recipe has a creamy Parmesan, lemon and Dijon dressing which the arugula is tossed in. So much umami. 

Disclaimer: this is best done with a sous chef (or husband) to help with the breading process. Goes by much more quickly.

Parmesan Chicken Milanese with Creamy Parmesan Tossed Arugula

makes 4 servings

for the parmesan chicken milanese
2 - 2.5 pounds boneless, skinless chicken breast
2 eggs (whisked)
1 cup AP flour
1 - 1.5 cups Italian breadcrumbs
3/4 cup Parmesan (grated)
salt and pepper
cooking spray (olive oil or coconut oil)

creamy Parmesan dressing over arugula
1 bag arugula
1/2 lemon (juice)
2 tablespoons Dijon mustard (stone ground)
2 tablespoons olive oil
1/4 - 1/2 cups Parmesan (grated)
1 pinch salt

Preheat oven to 425 degrees. Line a baking sheet with foil, and put a wire rack on top.
Take the chicken out about 30 minutes in advance to bring to room-ish temperature. Carefully slice the chicken breast in half horizontally, so that you have two thinner pieces of chicken per breast. Pat dry.

 

One by one, place the chicken breast in a ziplock bag and pound it with the flat side of a meat pounder (or a rolling pin) until quite thin. Repeat until all pieces of chicken are pounded thin.

 

Now get your assembly line going. Have 1 empty plate, 1 plate with flour, 1 shallow bowl with 2 whisked eggs, 1 plate with breadcrumbs and Parmesan mixed together. Salt and pepper each side of the chicken, and then bring the pieces of chicken through the assembly line, one at a time. Coat completely in flour, shake off excess. Dip in egg, completely coat. Pat in breadcrumb mixture and then move to the wire rack.

 

Once all chicken is coated, spray both sides of the chicken with cooking spray. Pop into the oven for 15 minutes, on the middle rack. After 15 minutes, turn on the broiler and let one side broil for 3 minutes, flip and let the other side broil for 3 minutes (keep it on the middle rack to broil). This will get the crust nice and golden. Just pay close attention. You really, really don't want to burn this one.

 

As the chicken is finishing up in the oven, whisk together the vinaigrette. Mix lemon juice, Dijon, olive oil, Parmesan and salt together. Pour over a bowl of arugula and toss to coat.

 

Serve 1 or 2 pieces of chicken with a healthy heap of that yummy salad on top. Do yourself a favor and pour a delicious glass of wine to go with it.