Chicken Breasts Milanese Food

CHICKEN MILANESE

Steps:

• Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. If you think they're thin enough -- pound 'em a few more times! The thinner the better.
• In a dish, whisk together the milk and eggs. Place the flour in another dish and mix in some salt and pepper. Place the breadcrumbs in a third dish. Set the 3 dishes aside for a sec.
• Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a plate until you're ready to cook them.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. When it's melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate. Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken.
• To serve, place 1 piece of cooked chicken on each plate. Top generously with arugula. Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle on some Parmesan shavings. Serve with a lemon wedge on the side.

CHICKEN MILANESE

Steps:

• Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
• Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
• Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
• Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
• Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
• Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.

CHICKEN MILANESE

Steps:

• Cover the chicken breasts with plastic wrap and gently pound the chicken out to 1/4-inch thickness. Sprinkle the chicken with salt.
• Heat a large skillet over medium-high heat to 360 degrees F.
• Season the flour with salt in a small bowl. Combine the panko and Parmesan in a small bowl. Begin breading the chicken by dredging it in the flour, then the beaten eggs, then the panko mixture, shaking off any excess in between. Let sit at room temperature for up to 30 minutes.
• Add the oil to the hot skillet, followed by 2 pieces of chicken. Cook until golden brown and crisp on both sides and the chicken is cooked through, 2 to 3 minutes per side. Remove the chicken to a wire rack and season it lightly with salt. Repeat with the remaining chicken, adding more oil to the pan as necessary.
• Serve with a lemon wedge on top of each piece of chicken.

CHICKEN MILANESE

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
• Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
• Serve with lemon wedges.

CHICKEN MILANESE

Steps:

• Marinate the chicken breasts in the olive oil, balsamic vinegar and garlic in a medium bowl for 15 minutes.
• Place the bread in a food processor and pulse until medium-size crumbs are formed, about 10 pulses. Season with salt and pepper. Transfer the breadcrumbs (or panko) to a shallow baking dish or rimmed plate and set aside.
• Whisk the egg in a medium bowl and place the flour on medium plate. Dip a piece of the chicken in the flour, then the egg and then the breadcrumbs, lightly pressing down on the chicken and then turning it over to coat the other side. Set the breaded cutlet on a plate and repeat with the remaining pieces of chicken.
• Heat the vegetable oil in a large frying pan over medium-high heat. Add the cutlets to the pan and cook until brown on each side and cooked through, about 8 minutes total. Use a spatula to transfer the chicken to a paper-towel-lined plate to blot before serving. Serve with some greens on the side - baby spinach, arugula and chopped endive are all good choices.

LEMON CHICKEN MILANESE

Steps:

• Season chicken with salt and pepper and set aside. Combine breadcrumbs, parmesan cheese, parsley, and salt and pepper to taste.
• Pour flour onto a plate and set aside. Do the same with eggs and then with breadcrumb mixture.
• Dredge chicken in flour and tap away excess. Dip chicken into egg. Cover chicken with breadcrumbs and press them inches.
• Heat oil in frying pan. Fry chicken on the first side for about 2 minutes, flip and fry for another 2 minutes. Repeat until chicken is browned and cooked through. If you've pounded the chicken thin enough, cooking time is greatly reduced.
• Once chicken is cooked, place on a paper towel-lined plate in order to absorb excess oil.
• Serve with a squeeze of lemon and additional lemon wedges.

SHEILA'S CHICKEN MILANESE

Steps:

• Preheat oven to 200 degrees.
• In shallow dish, mix flour with garlic powder, salt, and pepper.
• In another shallow dish, beat eggs with garlic cloves and lemon zest.
• In still another shallow dish, mix bread crumbs with parmesan cheese and parsley.
• In large nonstick skillet, heat 1/4 cup of olive oil over medium heat.
• Meanwhile, coat chicken in flour mixture, then egg mixture, then bread crumb mixture. Fry half (about 4 cutlets) in skillet until golden brown and crisp, turning once. When cooked, drain on a plate lined with a paper towel to absorb any excess oil. Drizzle with 1 T. fresh lemon juice. Transfer to oven to keep warm.
• Heat remaining 1/4 cup of olive oil over medium heat and fry remaining chicken as previously directed. Drain on a plate lined with paper towel, then drizzle with remaining 1 T. lemon juice. Transfer to oven to keep warm until ready to serve.
• To make salad, whisk 2 T. olive oil with lemon juice, salt and pepper in a large bowl. Add remaining ingredients and toss.
• To serve, place chicken on plate and top with salad mixture.

CHICKEN MILANESE

Steps:

• Flatten breasts between sheets of wax paper using rolling pin.
• Mix cheese, crumbs, parsley and salt and pepper in large bowl.
• Whisk egg with milk in medium bowl.
• Dip chicken into egg, then into crumb mixture, coating completely, and pressing to adhere.
• Shake off excess.
• Heat oil in heavy, large skillet.
• Add chicken and cook until golden-brown, about 4 minutes per side.
• Transfer to paper towels to drain.
• Transfer chicken to platter.
• Melt the butter and whisk in the lemon juice to serve as a sauce. Garnish with extra lemon wedges.

CHICKEN MILANESE

Steps:

• Place cleaned and rinsed chicken breasts on a flat protected surface. To butterfly each chicken breast, place your knife at the uppermost part of the chicken breast and make a cut about 4 inches in and follow it down towards the tail end of the chicken breast. Continue to slice into the chicken breast making each half as even as possible without separating them. Pat each split chicken breast dry with a paper towel and season with salt, pepper and lemon pepper on both sides. Coat each chicken breast with all purpose flour and shake off excess. Pre-heat a skillet to medium heat and add 1/2 to a cup of cooking oil depending on the depth of the skillet. Pan sear each chicken breast on either side until golden brown and fully cooked through (roughly 3 minutes per side). Let chicken breasts drain on paper towel before serving(approx.2 min.).
• Peel the potatoes and cut them into wedges. Place them on a sheet pan with parchment paper. Drizzle with 2 teaspoons extra virgin olive oil, 2 teaspoons Italian seasoning, 2 teaspoons lemon juice, salt and pepper to taste. Roast in a 325 degree oven until fork tender. approximately 20 minutes.
• Open the 10 oz. of arugula or mixed greens and pour into a mixing bowl. Add the sliced, quartered tomatoes and Italian dressing or dressing of choice. Sprinkle of black pepper is optional. Gently toss salad together and divide about 2 ounces per plate.
• The finishing sauce for the chicken breasts: Using the pan drippings from the cooked chicken breasts, return the skillet to a moderate heat. Stirring with a spatula or spoon add 2 tablespoons butter, 2 tablespoons balsamic vinegar, and four sliced garlic cloves. Cook for approximately 1 minute. Place each chicken breast on Plate and drizzle some of the sauce on top of each one. Next, place potato wedges alongside each chicken breast. Enjoy!