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Epicurious

Chicken Milanese with Arugula Salad

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 information

  • 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

Preparation

  1. Step 1

    Preheat oven to 425°F. On a rimmed baking sheet, toss bread crumbs with 1/4 cup oil until well combined; spread evenly on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Place flour, eggs, and bread crumbs in separate shallow bowls; season each with salt and pepper. Place a wire rack on the baking sheet.

    Step 2

    Working with one at a time, place chicken breasts between two large pieces of plastic wrap. Using the flat side of a meat mallet or the bottom of a small, heavy pan, pound each piece until 1/2 inch thick. Pat chicken dry with paper towels. Dredge chicken in flour, turning to coat both sides, then shake off excess. Dip chicken in eggs, coating completely and allowing excess to drip back into bowl. Coat entirely in bread crumbs, pressing firmly to adhere.

    Step 3

    Place breaded chicken on rack, and bake (without turning) until browned and just cooked through, 10 to 15 minutes.

    Step 4

    When chicken is almost finished cooking, whisk together remaining 2 tablespoons oil and the lemon juice in a salad bowl; season with salt and pepper. Add arugula and onion; toss to coat. Serve salad over chicken, with lemon wedges on the side.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsCutletArugulaLeafy GreensVegetableChicken BreastChickenPoultryMainDinnerNut FreeDairy FreeWeeknight MealsQuickBroilCookbooks
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