Chicken Milanese


Learn how to make this chicken milanese strips with arugula and parmesan lemon vinaigrette recipe from the Kenmore in-house chef Kari Karch.

preparation

preparation Time
0 mins

cook Time
0 mins

servings
4

calories
1075 per serving

ingredients

  • 2 pounds chicken tenderloins, pounded lightly to inch thickness
  • 1 cup flour
  • 2 eggs, beaten
  • 1-1/2 cup panko (Japanese breadcrumbs)
  • 1/2 cup grated parmesan-reggiano
  • 1 tablespoons chopped flat leaf parsley
  • Sea salt and cracked black pepper
  • Olive oil for frying
  • 4 cup arugula
  • 8 campari tomatoes (or cherry tomatoes), quartered
  • 1/2 red onion, thinly sliced
  • 1/4 cup shaved parmesan-reggiano
  • Parmesan lemon vinaigrette (recipe follows)
  • 2 lemons, thinly sliced for garnish
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 1/2 cup grated parmesan-reggiano cheese
  • 1 tablespoons honey
  • 1/2 teaspoons salt
  • 1/2 teaspoons pepper

directions

Set up a standard breading procedure in three wide deep plates. Fill one with flour, one with the beaten eggs, and one with the panko and grated cheese. Season the chicken breasts with salt and pepper and also season the flour, eggs, and breadcrumbs. Using one hand for dry things and one hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for at least one hour. (Do ahead: You could even prep these the night before, to save time. Cover them loosely with plastic wrap in the fridge.)

Pour olive oil into a large saut pan until it reaches a thickness of about a half an inch. Bring to a medium-high heat. When the oil is hot, test it by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a golden brown color and is crispy, about three to four minutes on the first side and one to two minutes on the second. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt. (Do ahead: You can keep the chicken in a low oven to keep it warm.)

For the salad, toss the arugula with the tomatoes, onions, shaved parmesan cheese, and drizzle with vinaigrette. Place chicken strips on serving plate and top with salad.

Vinaigrette

Put all the ingredients in a glass mason jar or other container with a tight fitting lid. Cover tightly and shake all ingredients to combine.

recipe by

Kari K.


SHOP THE POST

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Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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