Chicken Milanese Recipe
Marinated Cherry Tomatoes, Mozzarella, Arugula, Vin Cotto
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with CHICKEN MILANESE
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Milanese
Method
Preparation Steps
Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Marinate the Chicken
Season the flattened chicken breasts with salt and black pepper on both sides. Let them marinate for about 15-20 minutes at room temperature.
Set Up Breading Station
In three separate bowls, place the all-purpose flour in the first, beat the eggs in the second, and place the panko breadcrumbs in the third. This will be your breading station.
Bread the Chicken
Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, then coat it thoroughly in the panko breadcrumbs, pressing gently to adhere.
Fry the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded chicken breasts and fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Prepare the Salad
While the chicken is frying, halve the cherry tomatoes and place them in a bowl. Add the arugula, torn mozzarella, and drizzle with vin cotto. Toss gently to combine.
Serve
Slice the fried chicken breasts and serve on a plate topped with the marinated cherry tomato and mozzarella salad. Drizzle with extra vin cotto if desired.