Simple and elegant Italian cutlets served with a squeeze of lemon and a side of arugula tossed in a balsamic vinaigrette is ready in 30 minutes. Chicken Milanese or chicken cutlet (that's what my Italian family call this dish) is the perfect weekday meal. It's elegant enough for entertaining.Make extra chicken cutlets to make chicken parm hoagies later in the week. See my note below about freezing.
1-1/2poundsboneless - skinless chicken breasts or thin-sliced chicken cutlets (about 3-4 breasts or 6-7 cutlets)
1/4cupgrated Parmigiano Reggiano
sea salt and black pepper - to taste
olive oil - Extra-virgin olive oil for frying
lemon wedges - for serving
6arugula - for serving
2Textra virgin olive oil - good quality
2Tbalsamic vinegar - good quality
1Ccherry tomatoes - cut in half (cut through the stem)
sea salt and fresh ground black pepper
2 oz BelGioioso All Natural Shaved Salad Blend - or shaved Parmesan, Romano and Asiago cheeses
Slice chicken breast in half horizontally to create two thinner halves. This is easier to accomplish is the chicken is slightly frozen. If using chicken cutlets skip this step.
Using a meat mallet pound the halves, or the chicken cutlets between layers of wax paper, to about 1/4-inch thickness.
Set out 3 plates or breading trays.
Place flour on the first plate (or tray) with salt and pepper to taste and 1 T Italian seasonings.
In the second, beat the eggs with the cool water and a pinch of salt and pepper.
In the third, mix together breadcrumbs, Parmigiano Reggiano, and a pinch of salt.
Bread each chicken cutlet by dredging both sides in flour, then dipping in the egg wash to coat, and finally in the panko, gently pressing the breadcrumbs into the cutlet to adhere. In each step, let the excess coating fall off before moving to the next ingredient.
Set breaded cutlets on a plate.
Using a larget skillet heat enough olive oil to cover the bottom of the skillet (about an 1/8 of an inch - the oil should be deep enough to cover half of the breaded chicken) over medium-high heat until a drop of water sizzles.
Cook cutlets 3 at a time, for about 3-4 minutes per side, until the chicken is cooked through and the breading is golden brown. Chicken should reach an internal temperature of 165 degrees F. If you don't have an internal thermometer make sure the juices run clear and there is no pink when you cut the chicken.
Transfer chicken cutlets to a platter lined with paper towels.
Drain excess oil then transfer to individual plates.
Finish with a grind of sea salt and a squeeze of fresh lemon juice (optional).
Top with arugula salad and serve.
In a large bowl whisk together oil and vinegar. Season with salt and pepper to taste (I use about a single grind of salt and 2 or 3 grinds of black pepper).
Add arugula and tomatoes to the mixture and toss well.
Add the arugula salad to the plate with the chicken cutlets.
Chicken Milanese can be made in your air fryer and it cuts a few grams of fat and about 50 calories.To cook the Chicken Milanese in the air fryer simply follow the steps above but instead of frying you can use your air fryer to get that wonderful crispy, crunchy breading.
Spray chicken cutlets on each side with olive oil or vegetable oil spray.
Cook chicken cutlets at 400 degrees F, flipping when the chicken starts to brown. The approximate cooking time is about 10 -15 minutes.
Make sure the chicken is cooked through and breading is golden brown. c
Important Note: Cooking times can vary widely depending on the type and brand of air fryer you are using - keep an eye on your chicken to determine the correct cooking time for your air fryer. FreezingThese cutlets freeze really well. So feel free to make a giant batch and freeze for even faster dinners.To freeze
Remove any excess oil by patting with paper towels.
Freeze individual portions or place wax or parchment paper between each cutlet.
Will keep frozen for 3 months.
Defrost in the refrigerator and choose your preparation method.