Chicken Milanese With Apple, Celery & Arugula Salad

Crispy Chicken Milanese with Shaved Apple, Celery & Arugula Salad (and lots of parm!!)

By @crowded_kitchen

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 0 Oil
• 3 Boneless, skinless chicken breasts
• 0.5 tsp Kosher salt
• 0.25 tsp Black pepper
• 0.5 cup All purpose flour
• 2 Whole eggs
• 1 tbsp Water
• 2 cups Panko breadcrumbs
• 0.75 cup Grated parmesan cheese
• 0.5 tsp Dried parsley
• 0.5 tsp Dried basil
• 0.5 tsp Dried oregano
• 2 tbsp Olive oil
• 2 tbsp Apple cider vinegar
• 2 tsp Dijon mustard
• 1 tsp Lemon juice
• 0 Salt & pepper
• 1 Granny smith apple
• 3 stalks Celery
• 5 oz Baby arugula
• 0.75 cup Grated parmesan cheese

Instructions

1. Add oil to a heavy-bottomed pan until it’s about ⅛-¼” high and heat to 350˚F.
2. Butterfly and then use a meat pounder to pound the chicken breasts thin, about ¼ of an inch. Sprinkle each breast on both sides with salt and pepper.
3. Place the flour on a shallow plate.
4. In another shallow, large bowl, combine 2 large eggs with about a tablespoon of water and whisk together.
5. In a 3rd bowl, combine your panko breadcrumbs, parmesan, salt, pepper, and dried herbs and whisk together.
6. Using a pair of tongs, coat the cutlet with a thin dusting of flour on both sides, dip into the egg, letting the excess run off, and then move to the panko, pressing the cutlet into the crumbs to make sure it’s completely covered.
7. Add cutlets to your heated oil and cook until golden brown and crispy, then flip and repeat. It should take anywhere from 5-8 minutes per side.
8. Whisk together all dressing ingredients.
9. Add arugula, thinly sliced apple and celery to a large bowl. Toss with dressing until all elements are evenly coated.
10. Place one of the cutlets on your serving plate, and generously top with your dressed salad. Top with lots of freshly grated parmesan, cracked black pepper and a lemon wedge. Enjoy!