Crispy Chicken Milanese
Enjoy crispy, golden breaded chicken served with buttery mashed potatoes and a bright arugula salad in this quick and easy weeknight meal.
Ingredients
For the Chicken Milanese
- 2 pieces boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese Freshly grated recommended for best flavor
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- Lemon wedges, for serving
For the Mashed Potatoes
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter
- 1/3 cup whole milk
- 1/3 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Arugula Salad
- 3 cups arugula
- 1/4 cup shaved Parmesan
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Place each chicken breast between two sheets of plastic wrap. Pound to an even thickness of about 1/2 inch.
- Season both sides with salt and black pepper.
- Set up the dredging station with flour, egg wash, and breadcrumb mixture.
Cooking
- Bring salted water to a boil and cook Yukon Gold potatoes for 15-18 minutes until fork tender. Drain and mash with butter, milk, heavy cream, salt, and pepper.
- Heat olive oil and butter in a skillet over medium heat. Fry the breaded chicken for 4-5 minutes per side until golden brown and cooked through.
- In a bowl, toss arugula with shaved Parmesan, olive oil, lemon juice, salt, and pepper.
Plating
- Divide mashed potatoes between plates, add the crispy chicken, and top with arugula salad. Serve with lemon wedges.
Notes
Chicken can be prepared ahead of time, but best served fresh. Adjust seasonings according to taste.