I’m Going To Show You How To Make The Most Wonderful Chicken Milanesa.
- Chicken Breasts
- All-Purpose Flour
- Baby Arugula
- Kalamata Olives
- Grated Parmesan Cheese
- Granulated Garlic
- Granulated Onion
- Fresh Lemon
- Olive Oil
- Dried Parsley
- Some Basil
You’re gonna need some chicken breasts, breadcrumbs, eggs, milk, all-purpose flour, baby arugula, kalamata olives, grated Parmesan cheese, granulated garlic, granulated onion.you’re going to need a block of parmigiano-reggiano and a fresh lemon and of course salt and pepper and olive oil now here’s. What we’re going to do you need this chicken now these were just six pounds chicken breast that. I butterfly and pound it thinly to let a quarter inch thick just so,that it cooks nice and evenly and it’s not like this big thick piece of meat it’s just really crispy on the outside light and juicy on the inside topped with a lemony arugula and the shares of parmesan is going to be so good now. I’m using bread crumbs Italian style bread crumbs without cheese. I never buy those with cheese just for a little extra flavor and now. What I want to do is I want to just because I want to give it. I want to give everything just a little more flavor.
I’m going to season the bread crumbs the eggs and the flour with the granulated garlic and onion and some salt and pepper let half a teaspoon of each maybe about a teaspoon in that one half a teaspoon in this and half a teaspoon in that and the garlic. I remember the Italian style bread crumbs already have some season takes a little me open it up just easier it just already has some sort of seasonings in there has some dried parsley and some dried basil.some salt pepper but I just would like to give it a little extra flavor now. I call it sticking money instead because normally if, you were to just brush this as is it would be a chicken cutlet but it’s a chicken Milanese that because. we’re going to add Parmesan cheese to the breadcrumbs and that’s what makes the chicken wing uneasy.when you sort of sauteed it’s just gonna get really brown and crispy and have this amazing flavor inside and out and then the outside the inside is gonna be nice and moist and to me really good and then topped with that lemony arugula and shavings of parmesan really completes the whole thing. So, I’m adding about a quarter cup of Parmesan cheese to my bread crumbs.
I’m just going to give this a nice little mix just like this everything is nicely seasoned. I’m actually gonna add a little bit more a little bit more cheese never hurts right just like that a little more just give it a little mix beautiful.I’m going to whisk my eggs and the milk this is the whip the wet part.you have to mix it too too much and the flour lovely let me move this out of the way yeah it’s just as easy as this but before you start this. What you want to do is you want to take a skillet and add about a quarter cup of olive oil not extra-virgin just regular olive oil add it for a medium to medium-high heat and still getting that preheated while you go ahead and dredge this so, that’s ready for you whenever you go over there to start sauteing it so here’s. What we’re going to do into the flour shaking off any access into the egg both sides and into the parmesan and the breadcrumb mixture make sure. you cook this very very well like a really small onion and the garlic.
I can really smell the Parmesan cheese a little messy but it is so, worth it absolutely delicious just go ahead and coat each one now this recipe makes enough for two and if,you’re making this for you know three to four people might suggest is to turn.your oven to that 250 that way you can keep it warm while you do this because this is going to need to be done in stages because the chicken breasts are so large so, you’re going to do this in stages and whatever is done put it on a baking sheet in your oven to 50 and it’ll keep it nice and warm and juicy. I always preheated I just test today by putting in a little bread crumbs it’s nice and bubbly so it’s perfect and I’m going to do this one at a time and that’s going to cook for about 4 to 5 minutes on each side just until it’s nice and golden brown and then and the inside will be cooked through.
I promise but that’s going to go for a few minutes on each side and go to the second one.I’m going to clean up a little bit and then.I put the whole thing together my second collet is ready nicely golden brown and crispy on both sides and now you can tell by just if,you touch it it feels firm then you know it’s done what you never want to do is cut into it because you’ll lose all the juices and you have a really dry chicken breast. You don’t want that but let’s go to the counter and finish this up here. We are now, I’m gonna get these rest for a few minutes. I’m gonna just make up a really simple simple salad with this baby arugula now. I find my arugula already washed and dry so it makes life breathe easy okie-doke extra virgin olive oil little bit of salt and pepper yes, I know I’m starting with pepper.
I always do such some I’ll have some kalamata olives.I’ve have to make sure they’re pitted makes life a whole lot easier and I’m going to use some fresh lemon juice just put my hand over it and catch all the pits it’s not very much although. I have to admit this lamb is not very juicy so it means a little bit more on the other half now should perfect clean hands giving this a gentle gentle toss.I’m taking one of my beautiful cutlets take some of this salad right on the top.you know that’s beautiful you know that beautiful one not really done yet take your Parmesan Reggiano and just few shavings of it.