Serves 4
30 min
Chicken Milanese with Green Apple Salad
Recipe GLPR8d57a5fac62be3
Crispy breaded and pan-fried chicken cutlets served over a bright, refreshing salad of peppery arugula, tart Granny Smith apple matchsticks, and sharp Parmesan, all dressed with a tangy shallot-Dijon vinaigrette. A classic Italian-inspired main course that's elegant yet simple.
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Ingredients
4 medium boneless, skinless chicken breasts
1 cup all-purpose flour
3 large eggs
2 1/2 cups Panko breadcrumbs
Salt and pepper to taste
Olive oil for frying
3 cups fresh arugula
1 large Granny Smith apple
1/3 cup shredded Parmesan cheese
1 Tablespoon minced shallots
2 Tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice
1 Tablespoon honey
Directions
Rinse and pat dry each chicken breast thoroughly with paper towels. Place one chicken breast between two sheets of wax paper. Using a meat mallet or the flat side of a skillet, pound the chicken gently and evenly until it reaches a uniform thickness of about 1/4 inch. Repeat with the remaining three breasts.
Set up three shallow dishes for breading. Place the flour in the first dish. Crack the eggs into the second dish and whisk until well combined. Pour the Panko breadcrumbs into the third dish. Season all three with salt and pepper.
Pat each pounded chicken breast dry once more. Working with one piece at a time, coat it completely in the flour, shaking off excess. Next, dip it into the beaten eggs, allowing excess to drip off. Finally, press it firmly into the breadcrumbs, ensuring an even, thick coating adheres to all sides. Place each breaded cutlet on a clean plate.
Heat two large sauté pans over medium-low heat. Once warm, add enough olive oil to each pan to coat the bottom generously. To test the oil temperature, dip a small corner of a breaded chicken piece into the oil—it should sizzle immediately. If it doesn't, wait a bit longer for the oil to reach proper temperature.
Carefully place two breaded chicken cutlets into each hot pan. Cook without moving for 4-5 minutes, until the bottom is deep golden brown. Flip once and cook the other side for 3-4 minutes until also golden and the thickest part of the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. Transfer the cooked cutlets to a paper towel-lined plate and season immediately with salt.
While the chicken cooks, prepare the dressing: whisk together the minced shallots, Dijon mustard, lemon juice, honey, and 2-3 tablespoons of olive oil in a medium bowl. Season with salt and pepper to taste.
Slice the Granny Smith apple into thin matchsticks. Place the arugula in a large bowl, add the apple slices and shredded Parmesan, then drizzle with the prepared dressing and toss gently until everything is well coated.
Divide the apple salad among four serving plates. Top each portion with a warm Chicken Milanese cutlet and serve immediately.
