Red Meat Allergy Friendly Chicken Milanese
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp kosher salt
- ¼ tsp black pepper
For the breading
- ½ cup all-purpose flour
- 2 large eggs
- 1 ½ cups plain breadcrumbs
- ½ cup finely grated parmesan cheese
- ½ tsp garlic powder
For frying
- ½ cup olive oil
For the salad
- 3 cups baby arugula
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- salt and pepper, to taste
For serving
- 1 lemon, cut into wedges (optional)
- shaved parmesan cheese, for serving (optional)
Can be omittedshaved parmesan
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
Instructions
- 1
Place one chicken breast between two sheets of plastic wrap or in a zip-top bag and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Repeat with the remaining breasts. Season both sides of each cutlet with the kosher salt and black pepper.
- 2
Set up a three-station breading line: place the flour in the first shallow bowl; beat the eggs in the second until smooth; combine the breadcrumbs, grated Parmesan, and garlic powder in the third and stir to mix evenly.
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