Chicken Milanese

Step 1

If making with my arugula salad, I suggest prepping the salad before getting started on the chicken and then adding the dressing and tossing the salad just prior to serving.

Step 2

Cut the chicken breasts in half lengthwise so you have four thinner pieces. Place them between 2 sheets of plastic wrap and then pound thin (to about 1/4") using the flat end of a meat mallet. Sprinkle both sides of the chicken with the salt & pepper and garlic powder.

Step 3

For the chicken dredge: Add the flour to a plate or bowl, the eggs to a bowl (and whisk them with a fork), and then the breadcrumbs to a third plate or bowl.

Step 4

Add the olive oil to a large skillet over medium-high heat (let the pan heat up for a few minutes). You will be frying two pieces of chicken at a time. One by one, coat the first two pieces of chicken with the flour, then the egg (let the excess drip off), then the breadcrumbs, and then add each piece to the skillet. Cook for about 3 minutes/side or until the crust is golden and the chicken is cooked through (165F). Take the chicken out of the pan and set it aside. Repeat for the second batch (add more oil if the pan is looking dry). The second batch tends to go faster, so keep an eye on it so it doesn't burn (you may need to turn the heat down a bit, especially if using cast iron).

Step 5

Serve immediately with lemon wedges and arugula salad if desired. See more serving options in the blog post.