Best Panko Chicken Milanese With Salad Recipes

Chicken Milanese image

Provided by Giada De Laurentiis

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 chicken cutlets (about 4 ounces each), pounded thin
1 3/4 teaspoons kosher salt, divided
1/4 cup brown rice flour
2 large eggs, beaten
3/4 cup gluten-free panko breadcrumbs
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper, optional
1 lemon, cut into wedges
Arugula salad, for serving, optional

Steps:

Preheat a large skillet over medium heat.
Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.

Chicken Milanese image

Provided by Michael Symon : Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

Four 6-ounce boneless, skinless chicken breasts
Kosher salt
1/2 cup all-purpose flour
2 cups panko
1 cup freshly grated Parmesan
3 large eggs, beaten
1/4 cup olive oil, plus more as needed
1 lemon, cut in to wedges for serving

Steps:

Cover the chicken breasts with plastic wrap and gently pound the chicken out to 1/4-inch thickness. Sprinkle the chicken with salt.
Heat a large skillet over medium-high heat to 360 degrees F.
Season the flour with salt in a small bowl. Combine the panko and Parmesan in a small bowl. Begin breading the chicken by dredging it in the flour, then the beaten eggs, then the panko mixture, shaking off any excess in between. Let sit at room temperature for up to 30 minutes.
Add the oil to the hot skillet, followed by 2 pieces of chicken. Cook until golden brown and crisp on both sides and the chicken is cooked through, 2 to 3 minutes per side. Remove the chicken to a wire rack and season it lightly with salt. Repeat with the remaining chicken, adding more oil to the pan as necessary.
Serve with a lemon wedge on top of each piece of chicken.

Chicken Milanese image

Provided by Michael Symon : Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

Four 6-ounce boneless, skinless chicken breasts
Kosher salt
1/2 cup all-purpose flour
2 cups panko
1 cup freshly grated Parmesan
3 large eggs, beaten
1/4 cup olive oil, plus more as needed
1 lemon, cut in to wedges for serving

Steps:

Cover the chicken breasts with plastic wrap and gently pound the chicken out to 1/4-inch thickness. Sprinkle the chicken with salt.
Heat a large skillet over medium-high heat to 360 degrees F.
Season the flour with salt in a small bowl. Combine the panko and Parmesan in a small bowl. Begin breading the chicken by dredging it in the flour, then the beaten eggs, then the panko mixture, shaking off any excess in between. Let sit at room temperature for up to 30 minutes.
Add the oil to the hot skillet, followed by 2 pieces of chicken. Cook until golden brown and crisp on both sides and the chicken is cooked through, 2 to 3 minutes per side. Remove the chicken to a wire rack and season it lightly with salt. Repeat with the remaining chicken, adding more oil to the pan as necessary.
Serve with a lemon wedge on top of each piece of chicken.

Oven-Fried Chicken Milanese with Tomato-Onion Salad image

Provided by Aida Mollenkamp

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

5 to 6 bone-in, skinless* chicken drumsticks (about 1 1/2 pounds total)
4 to 5 bone-in, skinless* chicken thighs (about 1 1/2 pounds total)
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups panko breadcrumbs
2/3 cup finely chopped fresh parsley leaves
1/4 cup olive oil
2 teaspoons lemon zest
5 large eggs, beaten thoroughly
2/3 cup finely grated Parmesan
1/2 medium red onion, halved lengthwise and sliced paper thin
1 pound grape, cherry, or sweet 100 tomatoes, halved (about 2 1/2 cups)
2 tablespoons freshly squeezed lemon juice

Steps:

Heat the oven to 425F and arrange rack in the upper third. Set a rack on a foil lined baking sheet; set aside.
Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.
To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken.
Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes. Meanwhile, combine remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, remaining 1/3 cup of the parsley, 1 tablespoon of the olive oil, all the red onion, all the tomatoes, and the lemon juice in a non-reactive bowl and toss to combine. Serve chicken topped with a bit of the tomato mixture.