CHICKEN CUTLET MILANESE RECIPES

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CHICKEN MILANESE RECIPE | REE DRUMMOND | FOOD NETWORK



Chicken Milanese Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts
1/4 cup whole milk 
3 large eggs 
1/2 cup all-purpose flour 
Kosher salt and freshly ground black pepper
1 cup seasoned breadcrumbs 
2 tablespoons butter 
2 tablespoons olive oil 
Arugula, for serving
Balsamic vinegar, for drizzling
1/2 cup fresh Parmesan shavings
1 lemon, cut into wedges 

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 WITH ARUGULA AND TOMATOES - SKINNYTASTE



Chicken Milanese with Arugula and Tomatoes - Skinnytaste image

Baked Chicken Milanese is made with breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic. This is my favorite restaurant dish, made healthier!

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 15

1 tbsp olive oil
2 tbsp balsamic vinegar
5 medium ripe tomatoes (diced)
1/4 small red onion (sliced thin)
1 tbsp chopped fresh basil
kosher salt and pepper to taste
6 cups baby arugula
24 oz 3 boneless skinless chicken breasts, sliced in half lengthwise
3/4 cup whole wheat Italian seasoned breadcrumbs
1/3 cup grated Romano cheese (or parmesan)
1 lemon (juice of)
1 tbsp olive oil
kosher salt
fresh cracked black pepper
olive oil spray (I used my misto)

Steps:

  • In a medium bowl, whisk olive oil and balsamic.
  • Add tomatoes, basil and onions; season with salt and pepper. and toss.
  • Set aside at least 10 minutes so the juices combine.
  • Preheat oven to 450°.
  • Place a large baking pan in the oven to get hot.
  • Combine breadcrumbs and grated cheese in one bowl.
  • In another bowl combine olive oil, lemon juice, and pepper.
  • Lightly pound chicken breasts into cutlets, you should have 6.
  • Wash and dry cutlets well with paper towels; season with salt and pepper.
  • Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere.
  • Remove the baking pan from the oven and spray with cooking spray.
  • Place the chicken on the baking sheets and spray with olive oil spray on top.
  • Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden brown.
  • Remove from the oven and top with arugula and tomato salad on top.

Nutrition Facts : ServingSize 3 oz chicken with salad, Calories 250 kcal, CarbohydrateContent 17.4 g, ProteinContent 24.3 g, FatContent 8.5 g, SaturatedFatContent 2 g, CholesterolContent 54 mg, SodiumContent 87.2 mg, FiberContent 3 g, SugarContent 1.1 g

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