Chicken Milanese over Arugula Salad with Lemon Caper Vinaigrette

Sunday Supper is all about preparing something that everyone will love, and who doesn’t love crispy chicken? This version skips the flour coating and uses half breadcrumbs, half parmesan for the breading. The results- a super thin, crispy cheesy dream. Just add a warm baguette and a glass of white wine💫

Serves 4-6

1 pound chicken breast cutlets 

2 eggs, whisked

1 Tablespoon water

Kosher salt and black pepper

2 cloves garlic, minced

1 cup breadcrumbs

1 cup finely grated parmesan cheese

1/4 cup of avocado oil, or other oil with high smoke point

Flaky Salt

If chicken breasts are not evenly thin, or as thin as you like,  place each breast between two pieces of plastic wrap and lightly pound with a meat mallet (smooth side) or baking pin until desired thinness is reached. We like them super thin!  Pat chicken dry with a paper towels and season each side well with salt and pepper. 

Whisk eggs together in a bowl. Combine with water, two cloves of minced garlic and one teaspoon of salt. Place chicken breasts in the bowl with the egg mixture and let sit while you prep everything else. 

In a second bowl combine breadcrumbs and parmesan.

Pull chicken out of egg mixture and dip into breadcrumb mixture. Coat each piece. Place coated chicken on a parchment lined backing sheet and let sit in the fridge for at least 30 minutes, and up to 24 hours.  Heat oil over medium high heat for a few minutes until hot. Once oil is hot, gently place chicken into frying pan and cook 3-5 minutes on one side, then flip and cook an additional 2-4  minutes on the other side (timing all depends on how thick the cutlets are). Don’t overcrowd the pan! While the chicken is cooking, make sure to shake the pan some, this will help the breading stay airy. 

Remove chicken from hot oil and place on a paper towel lined plate. Sprinkle generously with flaky salt while warm. 

You can cook the chicken in batches and keep the finished chicken warm on a sheet pan in an oven set to 200 degrees.

To make in advance: cool chicken completely and refrigerate up to three days. Simply rewarm in a 350 degree oven until hot and crispy. To freeze, wrap each cutlet in parchment paper, then stack cutlets and place in a large ziplock bag. Rewarm in a 350 degree oven until hot and crispy.

For Salad:
1 Tablespoon chopped capers
1 garlic clove, minced
1/4 cup lemon juice
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
10 oz Arugula
1 cup cherry tomatoes, halved
Block of parmesan cheese

Make dressing:
Combine lemon juice, chopped cappers, minced garlic, salt and pepper. Slowly whisk in the olive oil.

Toss arugula with cherry tomatoes and desired amount of dressing. Place chicken on top and use a vegetable peeler to shave parmesan cheese on top 💫