Cheesy Chicken Milanese

Cheesy chicken milanese✨ is a deliciously crispy and cheesy chicken dish served with a refreshing arugula salad. Perfect for a quick dinner.

By @maxiskitchen

Original recipe source

Cook time: 40 minutes

Servings: 2

Ingredients

• 1 as needed Avocado oil spray or olive oil spray
• 2 breasts Chicken breasts
• 1 as needed Kosher salt
• 1 as needed Black pepper
• 0.25 cup Flour
• 1 egg Large egg
• 0.25 cup Panko breadcrumbs
• 0.25 cup Italian breadcrumbs
• 0.25 cup Grated Parmesan
• 1 as needed Avocado oil spray or olive oil spray
• 1 cup Shredded mozzarella
• 4 cups Arugula
• 10 tomatoes Cherry tomatoes
• 0.25 cup Shaved parmesan
• 1 to taste Lemon juice
• 1 to taste Olive oil
• 1 to taste Kosher salt
• 1 to taste Black pepper

Instructions

1. Preheat the oven to 425°F for a convection oven or 450°F for a regular bake oven.
2. Line a baking sheet with a wire rack and spray it with oil. If you don't have a wire rack, just oil the baking sheet directly.
3. Place one chicken breast between two pieces of plastic wrap.
4. Pound the chicken breast using the flat side of a meat mallet until it is 1/4-inch thick.
5. Season both sides of the chicken breast with kosher salt and freshly ground black pepper.
6. Set up a dredging station with three shallow bowls: one with flour, another with a beaten egg, and the last with combined panko, Italian breadcrumbs, and grated Parmesan.
7. Dredge each chicken breast in flour, ensuring full coverage.
8. Dip the floured chicken into the beaten egg, letting the excess drip off.
9. Coat the chicken with the breadcrumb mixture, pressing the breadcrumbs on with your fingers for better adherence.
10. Place the coated chicken breasts on the prepared wire rack.
11. Spray the top of the chicken cutlets generously with oil to promote browning.
12. Bake in the oven for 12-15 minutes until golden brown and the internal temperature reaches 165°F.
13. Remove the chicken from the oven and sprinkle shredded mozzarella cheese on top of each cutlet.
14. Turn on the oven broiler and return the chicken to the top rack. Broil for 2-3 minutes until the cheese is melted and golden brown spots form.
15. In a bowl, combine arugula, sliced cherry tomatoes, and shaved parmesan.
16. Dress the salad with freshly squeezed lemon juice, olive oil, kosher salt, and black pepper to taste.
17. Serve each chicken cutlet with a generous mound of arugula salad on top.