Italian Chicken Milanese
For the Chicken Milanese:
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boneless, skinless chicken breast
kosher salt and freshly ground black pepper, to taste
all-purpose flour
dried oregano
garlic powder
onion powder
finely grated parmesan cheese
eggs, whisked
Italian breadcrumbs
olive oil, for sauteing (you can also use peanut or vegetable oil)
For serving:
arugula
shaved parmesan
lemon juice, freshly squeezed
extra virgin olive oil
Filet/cut the chicken breasts in half horizontally. Gently pound the chicken breasts to flatten slightly. For easy cleanup, place the chicken inside of a plastic gallon zip-top bag to pound. Season with salt and pepper and place in the refrigerator for 1-2 hours if you have the time.
Place flour in a large, shallow container. Whisk in salt, pepper, dried oregano, garlic and onion powder. For every 2 cups of flour, use about 1 teaspoon of oregano, garlic and onion powder. Whisk the parmesan cheese into the flour, use about ½ cup for every 2 cups of flour.
Place eggs in a separate bowl or container. Place the panko breadcrumbs in a large, shallow dish. Line a baking sheet with parchment paper. Working with one piece of chicken at a time, dredge the chicken in the flour, shaking off any excess. Submerge in the eggs, let any excess drip off, dredge in the breadcrumbs, pressing gently to make sure the chicken is completely coated. Set the breaded chicken aside on the prepared baking sheet. Continue breading until all of the chicken is coated.
To cook, heat about ½-inch of oil in a large, heavy-bottomed pan, like a cast iron skillet over medium heat. Line a plate or tray with paper towels or set a roasting rack over a rimmed baking sheet. Working with a few pieces at a time, shallow fry the chicken until golden brown on both sides, about 2-3 minutes per side. Set aside to drain on the prepared tray or baking sheet while you cook the remaining chicken. Season with salt while warm.
To serve, combine arugula and shaved parmesan cheese in a bowl. Dress with a squeeze of fresh lemon juice and a drizzle of olive oil. Season with a pinch of salt. Serve the chicken Milanese next to the arugula salad.