Classic Chicken Milanese with Roasted Tomatoes, Parmesan, and Arugula
Equipment
- Saran Wrap
- Shallow Dish
- Paper Towels
- Parchment Paper
Ingredients
Ingredients for the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup gluten-free or regular all-purpose flour
- 4 large eggs
- 3 cups plain breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Freshly ground black pepper
- Oil for frying (Canola/Corn/Mazola/Soybean, etc.), unless using an air fryer
Ingredients for the Salad:
- 28-30 heirloom grape tomatoes cut in half on the diagonal
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- 1/8 teaspoon garlic powder
- Pinch of sugar
- Freshly ground black pepper to taste
- 4 cups arugula packed
- 4 teaspoons balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- Freshly shaved Parmigiano Reggiano cheese to taste
- Salt to taste
Instructions
For the Chicken
- Place your palm on top of the chicken breast, and cut in half horizontally, to butterfly, but not cut through. Take either two pieces of saran wrap, wax paper, or parchment paper, and place each piece of chicken between them, one at a time. Using the flat side of your mallet, pound each piece of chicken until very thin, about a quarter of an inch.
- In a medium sized bowl, mix together the flour, ¼ teaspoon of garlic powder, ½ teaspoon of salt, and some freshly ground black pepper. In a second bowl, whisk the eggs together, along with 1 ½ tablespoons of water, ¼ teaspoon of garlic powder, ¼ teaspoon of salt, and some freshly ground black pepper. In a shallow dish, mix together the breadcrumbs, the last ½ teaspoon of garlic powder, and last ¼ teaspoon of salt.
- Dredge each piece of chicken in the flour mixture, shaking off any excess, then in the egg mixture, and finally in the breadcrumb mixture, patting the breadcrumbs into the chicken, making sure the pieces are completely coated.
- Fill a large skillet halfway up with frying oil and place over medium heat. Test the heat of the oil by sprinkling in a pinch of leftover breadcrumbs. If it sizzles, it’s hot and ready to go!
- Carefully place the chicken into the oil with tongs, working in batches if necessary, making sure not to crowd the chicken in the skillet. Once nicely golden brown, about 3-5 minutes per side, set aside on a sheet pan lined with paper towels.
For the Salad
- Preheat the oven to 400°F. Place the tomatoes on a parchment lined sheet pan and toss with 2 tablespoons of extra-virgin olive oil, the red pepper flakes, ¼ teaspoon of salt, garlic powder, sugar, and freshly ground black pepper. Cook for 17 minutes and then cool completely on the sheet pan.
- In a medium-sized mixing bowl, toss together the arugula, roasted grape tomatoes, balsamic vinegar, 2 teaspoons of extra-virgin olive oil, shaved parmesan, and salt. Serve on top of the chicken with freshly ground black pepper on top.
Notes
You can also air fry your chicken instead of deep frying. Once the chicken is breaded, place it into the bowl of your air fryer, one at a time. Cook at 400°F for about 12-15 minutes, flipping the chicken once in between, until golden brown and cooked through.
Storage: While the chicken is best fresh, you can always prepare and fry it ahead of time. It can be kept in the refrigerator for up to 3 days, or can be frozen. Reheat in a 400°F oven set to convection bake until hot and crispy.
Roasted Tomato Storage: You can also prepare the roasted tomatoes up to 3 days ahead of time. Make sure to bring them to room temperature before using.
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