Rye Free Chicken Milanese

Total time40 min

Prep time20 min

Cook time20 min

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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
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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)

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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