Chicken Milanese with Arugula Salad

Instructions

1. 1

   Prepare the Chicken Cutlets

   • Slice each large chicken breast in half horizontally to create four thinner cutlets.
   • Place one cutlet between two sheets of plastic wrap or parchment paper.
   • Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4-inch. This ensures even cooking. Season both sides of each cutlet lightly with salt and pepper.
2. 2

   Set Up Breading Station

   • Arrange three shallow dishes. In the first, place the all-purpose flour.
   • In the second dish, whisk the two large eggs until smooth.
   • In the third dish, combine the panko breadcrumbs, grated Parmesan cheese, dried parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly.
3. 3

   Bread the Chicken

   • Working with one cutlet at a time, dredge it in the flour, shaking off any excess.
   • Next, dip the floured cutlet into the egg wash, allowing any excess to drip off.
   • Finally, press the cutlet firmly into the breadcrumb mixture, ensuring both sides are completely and evenly coated.
4. 4

   Shallow-Fry the Cutlets

   • Pour vegetable oil into a large skillet to a depth of about 1/4-inch. Heat over medium-high heat until the oil shimmers (about 350°F / 175°C).
   • Carefully place two breaded cutlets into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 3-4 minutes per side, until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
   • Transfer the cooked chicken to a wire rack to drain excess oil. This keeps the bottom crispy. Repeat with the remaining two cutlets.
5. 5

   Serve Immediately

   • Garnish the hot chicken with fresh chopped parsley.
   • Serve immediately with lemon wedges on the side for squeezing over the top.