Author Notes
We love the chicken Milanese at Union Square Cafe in NYC and I have tried to recreate it here. Your choice for the salad to top it with, such as arugula with shaved parm, or assorted cherry tomatoes. Good acidic dressing gives a nice bite. —Kingfishercooks
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Ingredients
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2
chicken cutlets or thighs, pounded thinly
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1/4 cup
Breadcrumbs or panko
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1/8 cup
Grated parmasean cheese
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1/4 cup
Parsley, cleaned and chopped finely
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1
Egg
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1/8
Cup flour
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1/2
Lemon, zested
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1 tablespoon
Olive oil
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1 tablespoon
Butter
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Salt and pepper
Directions
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Combine the Panko with the lemon zest and cheese in a bowl. Put the flour on a plate and whisk the egg in another bowl.
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Pound the chicken as thin as possible and liberally salt and pepper it.
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Drag the breasts through the flour lightly coating on each side. Then dip in the egg and finally the Panko mix.
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Heat the oil and butter on medium high. Fry the chicken for a few minutes on each side until browned and cooked through.
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Let sit tented for a few minutes, then top with a good salad and serve.
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