Best Baked Chicken Milanese With Arugula Recipes

Chicken Milanese with Arugula Salad image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 9

1 1/4 cups plain dried breadcrumbs
1/4 cup plus 2 tablespoons olive oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
2 tablespoons fresh lemon juice, plus lemon wedges, for serving
5 ounces baby arugula
1 small red onion, thinly sliced

Steps:

Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.

Nutrition Facts : Calories 590 g, Fat 27 g, Fiber 2 g, Protein 49 g

Chicken Milanese image

Provided by Bobby Flay

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 boneless, skinless chicken breasts (each about 6 ounces)
1/2 cup all-purpose flour
3 large eggs whisked with a few tablespoons of water until smooth
2 cups panko breadcrumbs
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/4 cup extra-virgin olive oil, plus more as needed
1/2 red onion, thinly sliced
2 ounces baby arugula
1/4 cup freshly grated Parmesan cheese, optional

Steps:

Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.