s CHICKEN SCHNITZEL MILANESE *** s   



Yields: 0


Ingredients


 
Instructions
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7-23-15 good. pretty easy
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Recipe by National Chicken Council
YIELD 4 servings
Schnitzel with an Italian passport—Parmesan in the crumbs and a lemony arugula salad to top.

69Chicken Schnitzel Milanese 2
Mark Boughton Photography / styling: Teresa Blackburn
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Ingredients

4 (6-ounce) boneless, skinless chicken breast halves
2 eggs
1 tablespoon milk
1 cup plain panko breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/2 cup flour
1/2 teaspoon coarse salt, divided
1/2 teaspoon garlic powder
6 tablespoons olive oil, divided
4 teaspoons fresh lemon juice
Freshly ground black pepper
3 cups arugula
1/2 small red onion, thinly sliced
Instructions

Preheat oven to 200F.
Cut each chicken breast in half lengthwise, cutting to, but not through, other side. Open up like a book. Place between pieces of plastic wrap and pound to about 1/4-inch thickness.
Place flour in a dish. Combine panko and Parmesan and place in a second dish. Beat eggs with milk and place in a third dish. Sprinkle 1/4 teaspoon salt and garlic powder on chicken. Dredge chicken in flour, shaking off excess, dip in egg wash, then dredge in panko mixture; pat lightly. Transfer to a wire rack 15 minutes to set.
Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until hot. Add 2 cutlets and cook 2 minutes, or until golden and crisp. Turn and cook 2 minutes more. Transfer to an ovenproof plate and keep warm in oven. Add 2 remaining tablespoons oil (or more as needed), and cook remaining 2 cutlets.
Whisk remaining 1 tablespoon oil with lemon juice in a medium bowl. Add remaining 1/4 teaspoon salt and pepper. Add arugula and onion, and toss. Arrange chicken on serving plates and top with salad.

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