Imagine sinking your teeth into a perfectly crispy Chicken Milanese, the golden-brown crust giving way to tender, juicy chicken, all while a refreshing escarole salad adds a burst of flavor to each bite. This Italian classic is not just a meal; it's an experience that will transport your taste buds straight to the heart of Italy! With just 35 minutes from prep to plate, you can impress your family or guests with this delightful dish that balances rich and vibrant flavors effortlessly. Ready to elevate your dinner game? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs
- Salt and pepper to taste
- 4 cups escarole, chopped
- 1/4 cup olive oil
- 1 tablespoon lemon juice
Instructions
- Prepare the chicken breasts by placing them between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken breasts until they are evenly thin, about 1/4 inch thick.
- Set up a breading station with three shallow dishes: one with breadcrumbs mixed with grated Parmesan cheese, another with beaten eggs, and the third left empty for the breaded chicken.
- Season the pounded chicken breasts with salt and pepper on both sides.
- Dip each chicken breast first into the beaten eggs, ensuring it's completely coated, then transfer to the breadcrumb and Parmesan mixture. Press the breadcrumbs firmly onto the chicken to create an even, crispy coating.
- Heat olive oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
- Carefully place the breaded chicken breasts into the hot oil and cook for 3-4 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
- While the chicken cooks, prepare the escarole salad by washing and chopping the escarole into bite-sized pieces.
- In a small bowl, whisk together the remaining olive oil and lemon juice to create a simple vinaigrette. Season with salt and pepper to taste.
- Once the chicken is cooked, transfer to a paper towel-lined plate to drain excess oil.
- Toss the escarole with the prepared vinaigrette just before serving.
- Plate the crispy chicken and serve alongside the dressed escarole salad. Optionally, garnish with additional Parmesan cheese or a lemon wedge.
Tips
- Pound Evenly: Ensure the chicken breasts are pounded to an even thickness of about 1/4 inch. This helps them cook uniformly, resulting in a tender and juicy finish.
- Breading Station: Set up your breading station efficiently. This will speed up the process and help you maintain a clean workspace. Remember to press the breadcrumbs firmly onto the chicken for a better crust.
- Oil Temperature: Make sure the olive oil is hot enough before adding the chicken. You can test it by dropping a small piece of breadcrumb into the oil; if it sizzles immediately, you’re good to go!
- Resting the Chicken: Once cooked, let the chicken rest on a paper towel-lined plate. This will help absorb excess oil and keep your chicken crispy.
- Fresh Vinaigrette: For the escarole salad, whisk the vinaigrette just before serving to keep it fresh and vibrant. A squeeze of fresh lemon juice can brighten the flavors even more!
- Garnish: Don’t forget to garnish your dish with extra Parmesan cheese or a lemon wedge for that extra touch of flavor and presentation.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 40g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 150mg
