minimalist chicken milanese

Chicken Milanese is something I’ve inadvertently made for years without knowing it was an actual dish. Originally inspired by the parmesan crusted chicken cutlets I used to order with my mac n cheese from Noodles and Company, these chicken cutlets are a cousin of schnitzel and come from a recipe traditionally made with veal in northern Italy (specifically in, surprise, Milan) that was adapted to feature chicken during the Italian emigration years. The older I get, the more I appreciate these kinds of everyday Italian dishes that bridge the gap between pasta weekends; this is one I make more weeks than not, typically with a simple salad of arugula dressed super simply with lemon, olive oil, and shaved parm.

If you turn that salad upside down, you’ve got yourself chicken milanese. Who knew?

For whatever reason, the Italians put the greens on top of the protein, which somehow makes it feel more like an entree than a salad. This is one of those perfectly versatile, season-less, light-ish dishes that’s equally satisfying to eat casually at the counter in the winter, or alfresco with a glass of natty Sancerre when the weather’s warm.

Bonus: if you make more chicken than you need, you can reheat it in the toaster oven the next day. Maybe on top of some mac n cheese. 😈

RECIPE

The power-hitter of Italian weeknight health food, chicken milanese is thin chicken breast cutlets dipped in egg, coated in a panko-parm blend, pan-fried, and sliced alongside a lemony arugula and fennel salad.

Effortful time: 10 minutes

Total time: 25 minutes

Serves: 2 — but easily double-able for four, or halve-able for one

YOU NEED

For the chicken

  • 1 lb. boneless, skinless chicken breasts, cutlets if available

  • 1 egg

  • 3/4 cup panko breadcrumbs

  • 1/2 tsp. salt

  • Cracked pepper, to taste

  • 1/4 cup grated parm

  • 2 tbsp. neutral oil

  • Flaky salt, for serving

For the salad

  • 3 oz. arugula

  • 1 small bulb of fennel, shaved + a tbsp. of the leafy fronds

  • 1/4 cup shaved parm (you can use all grated if you want, but I love shaved for the salad)

  • 1 tbsp. olive oil

  • Juice of a lemon

MAKE IT

  1. Create your coating station. In a shallow bowl, beat the egg and set aside. On a plate, use a fork to mix the panko, 1/4 cup of the grated cheese, salt, and pepper.

  2. Coat the chicken. If you didn’t buy them already in cutlets, slice the chicken breasts butterfly-style so you have thin halves. (You may need to cut off the tenderloin and dip/bread it separately if it came attached.) Dip each in egg, and then in the panko mixture to coat.

  3. Prep the fennel. Rinse the fennel and detach the fronds from the bulb. Take the bulb and slice off the bottom root, then cut it in half lengthwise (perpendicular to the root). Use a knife to cut out each side of the center core in a triangle shape. Then take each bulb half, turn it flat-side down, and use a sharp knife to slice perpendicular to the root end to create thin shavings. Set these aside in a bowl. Then pull off the fronds and chop them roughly and add them to the bowl.

  4. Cook the chicken. Heat the 2 tbsp. of neutral oil in a skillet over medium heat. Add the chicken and cook, lowering the heat if they start to smoke, for 4 minutes per side or until the internal temp registers 165°.

  5. Dress the salad. Add a few tongfuls of arugula to the fennel bowl. Thinly dress the greens with olive oil and lemon juice, crack in pepper, and throw in some cheese. Toss it well.

  6. Slice the chicken and serve. Remove your cooked chicken to a clean board. Slice with a straight sharp knife into strips. Sprinkle with flaky salt. Plate and pile salad next to the chicken, lemon wedges on the side.

greensA @ italian enoughtraditional, northern italian, healthyishComment