STML-thumbnail_Traveling-Tastebuds.jpg

Chicken Milanese

Struggle Meals - "Traveling for Your Tastebuds"

20
Prep Time
(minutes)
30
Cook Time
(minutes)
2
Servings

Ingredients

  • 2 (4-ounce) skinless chicken breasts, thinly sliced
  • 1/2 cup Italian breadcrumbs
  • 1 tablespoon grated Parmesan
  • Zest of 1 lemon
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 mustard packets (1 tablespoon)
  • 2 mayo packets (1 tablespoon)
  • 1/4 cup vegetable oil
  • Topping:
  • 3 cups arugula
  • Juice of 1/2 lemon
  • 1 cup cherry tomatoes, sliced in half
  • 2 tablespoons shaved Parmesan

Steps

  1. On a large plate, mix together breadcrumbs, Parmesan, zest, 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside.
  2. Butterfly chicken and gently pound to 1/4 thick and even. Place in a bowl and add mustard and mayo and toss until fully coated. Dredge in breadcrumb mixture, gently pressing down to adhere breadcrumbs.
  3. In a skillet on medium-high heat, add oil. When hot, add chicken and fry for 1 to 3 minutes on each side. Remove to a towel-lined plate.
  4. In a small bowl, add arugula, tomatoes, lemon juice and 1/2 teaspoon salt. Toss. Plate chicken, top with arugula mixture and shaved Parmesan.