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
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.