Chicken Milanese

CATEGORY
Dinner
CUISINE
Italian

Chicken Milanese Recipe

We love this recipe for a perfect easy weeknight dinner, and adding Old Salt extra bold smoked salt and Amalfi blend packs extra flavor into every bite. With a perfect blend of tender chicken, crispy Panko breadcrumbs, and fragrant seasonings, this dish makes the perfect Italian comfort food.
PREP
15 min
COOK
50 min
TOTAL
60 min
YIELD
4 Servings
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Ingredients

  • 4 skinless, free-range, organic boneless chicken breasts, washed and dried
  • 1 cup milk (we use oat, feel free to substitute with a different dairy or dairy-free milk)
  • 2 cups plain bread crumbs (Japanese panko makes the crispiest crust) mixed with 1 tsp freshly ground pepper, 1 tsp Old Salt Extra Bold Smoked Salt, and 1 tbs Old Salt Amalfi Coast Blend
  • 1/2 cup + 2 tbs extra virgin olive oil
  • 2 cups cherry tomatoes
  • 2 cups wild arugula
  • 1 tbs high-quality balsamic vinegar
  • fresh parmesan cheese

Instructions

  1. Place the chicken breasts between two pieces of baking parchment paper. Using a mallet, pound the chicken breasts until theyre very, very thin - you should be able to almost see through them- about 1/6-inch thick. Put the milk in a shallow bowl and the bread crumbs on a large plate. Dip each piece of chicken into the milk and then dredge it in the breadcrumbs, tapping off the excess. You should have a thin, even coating.
  2. Heat 1/4 cup of olive oil in a large nonstick skillet big enough to hold 2 pieces of chicken in a single layer. Cook for about 4 minutes on the first side, or until evenly browned and crisp. Flip and cook for an additional 2 or 3 minutes, or until the other side is browned and crisp and the chicken is firm to the touch. Wipe out the skillet and repeat with the remaining 1/4 cup of olive oil and the remaining 2 pieces of chicken.
  3. Serve the Chicken Milanese with slow-roasted cherry tomatoes and arugula
  4. For the slow-roasted cherry tomatoes & arugula, preheat oven to 400 F
  5. Place tomatoes in a small baking pan and drizzle with 1 tablespoon of the olive oil and a pinch of salt. Roast for 45 minutes, stirring occasionally, until theyre split and blistered and super sweet.
  6. While the chicken is cooking, toss the arugula with the remaining tablespoon of olive oil, the vinegar, and a pinch of Extra Bold Smoked Salt. Fold the tomatoes into the arugula.
  7. Place one piece of chicken on each of four dinner plates and mound a handful of arugula on each piece, making sure everyone gets plenty of tomatoes and finish with a some fresh parmesan cheese.

Tips / Notes

  • Adapted from It's All Easy Cookbook by Gwyneth Paltrow

Keywords

Chicken, Easy Dinner, Extra Bold Smoked Salt, Amalfi Coast Blend

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