Chicken Milanese with Butter Lettuce Salad
With this Chicken Milanese recipe you'll prepare chicken cutlets that are crispy on the outside and juicy on the inside. Serve it with a butter lettuce salad for a quick and simple Italian-style dinner.
Ingredients
For the Chicken Milanese
- 8 ounces chicken breast (NOTE 1) or chicken cutlets
- 1/3 cup all-purpose flour
- salt & pepper
- 1 egg
- 1/4 cup bread crumbs unseasoned
- 1/4 cup Parmigiano Reggiano cheese finely grated
- 1 teaspoon sage finely chopped
- neutral oil for frying (NOTE 2)
- lemon juice
For the Butter Lettuce Salad
- 1 head Butter lettuce or Boston lettuce
- 1/2 cucumber thinly sliced
- 1 avocado sliced
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon mustard
- salt & pepper
- chives finely chopped
Instructions
Make the Chicken Milanese
- Mix all-purpose flour with salt and pepper and cover each side of the chicken cutlets with the flour mixture. (NOTE 3)
- Whisk an egg on a plate and coat the floured chicken cutlets with the egg. Again both sides.
- Mix the bread crumbs with the cheese and the finely chopped sage. Transfer the egged chicken cutlets to the bread crumbs mix and coat on both sides. Make sure all the egg is covered.
- Heat a generous amount of olive oil in a skillet, over medium-high heat. Place both chicken cutlets in the skillet and cook until golden brown on both sides. This is a 3-4 minutes per side. Move the chicken to a wire rack and allow to rest a few minutes. (NOTE 4)
Make the Butter Lettuce Salad
- Pull the lettuce leaves of the head, take out the core and wash and dry the leaves.
- Slice the avocado and the cucumber in bite-size pieces.
- Make the dressing by mixing olive oil with red wine vinegar, mustard and salt & pepper.
- Place lettuce leaves, avocado and cucumber slices in a bowl, drizzle with the dressing and mix. Sprinkle with finely chopped chives.
- Place the chicken Milanese on a plate and dress with the butter lettuce salad. Squeeze a little lemon juice over the chicken.
Notes
The frying oil is not part of the nutritional calculation.
- If you cannot find chicken cutlets, make them by slicing boneless, skinless chicken breasts fillets horizontally, so you end up with two thin cutlets (about 1/4 inch thick). Cover the chicken with plastic wrap. Use a mallet or rolling pin to pound the chicken out until it is about 1/4-inch thick.
- Most recipes will call for a neutral oil or vegetable oil when frying, but olive oil is perfectly fine. In general, you need an oil with a relatively high smoke point. The smoke point of an oil is the temperature at which the oil starts to smoke – you can see it. This means the oil starts to break down and that’s not a good thing.
A high smoke point means that the oil can take high temperature before it starts breaking down, before it starts smoking. Oils with high smoke points are: avocado oil, peanut oil, canola oil. - Alternatively, you can rub the cutlets with salt & pepper and then cover both sides with flour.
- The chicken is safe to consume when it has reached 165 degrees F, this means that you can take it off the heat around 155 degrees as it continues to cook while it rests.
Nutrition
Calories: 709kcalCarbohydrates: 38gProtein: 39gFat: 45gSaturated Fat: 9gPolyunsaturated Fat: 5gSodium: 490mgFiber: 9gSugar: 4g