Chicken Milanese with Fennel Herb Salad
Chicken Milanese with a shatteringly crisp panko crust and a bright fennel herb salad. A fresh take on an Italian classic.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4
- Category: Chicken
- Method: Pan-fry
- Cuisine: Italian
Ingredients
Chicken milanese
- 2/3 cup all-purpose flour
- 2 cups panko breadcrumbs
- 3 large eggs, room temperature
- Kosher salt
- Freshly ground black pepper
- 2 boneless, skinless chicken breast, cut in half lengthwise and pounded 1/2-inch thick
- vegetable oil, for frying
Salad
- ¼ cup extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- ¼ tsp kosher salt
- freshly ground black pepper
- 1 fennel bulb, thinly sliced crosswise, plus 2 tbsp chopped reserved fronds
- 1/2 cup torn Castelvetrano olives
- 1 cup baby arugula
- 1/4 cup parsley
- 1/4 cup dill
- 1/4 cup cilantro
- 1/4 cup mint
- 1/2 cup shaved parmesan
Instructions
- Arrange 3 wide shallow bowls on a work surface. Fill one bowl with flour, one bowl with eggs, and one bowl with panko. Season each with salt and pepper. Beat eggs with a fork to combine.
- Working one at a time, dredge chicken cutlets in flour and tap off excess. Coat in eggs, letting excess drip off, then lay in breadcrumbs and press gently to adhere. Transfer to a baking sheet and repeat breading the remaining cutlets. Store in the fridge while you prep the salad.
- Place olive oil, lemon juice, salt, and black pepper in a large bowl and whisk to combine. Layer in fennel, olives, arugula, parsley, dill, cilantro, and mint. Set aside while you fry the chicken.
- Heat 1/2-inch of oil in a large skillet over medium heat. Line another baking sheet with paper towels for draining.
- Working in batches if necessary, cook the chicken cutlets, shaking pan occasionally, until golden brown and cooked through, 3- 4 minutes per side. Transfer to prepared baking sheet to drain and repeat with remaining chicken.
- Toss the salad until everything is well mixed. Place a crispy chicken cutlet on a plate and scoop salad over top. Garnish with thick shavings of parmesan and serve hot.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1 cutlet with 1 1/2 cups salad
- Calories: 615
- Sugar: 2g
- Sodium: 760mg
- Fat: 37g
- Saturated Fat: 8g
- Unsaturated Fat: 26g
- Trans Fat: 0.2g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 230mg
Find it online: https://www.withspice.com/blog/chicken-milanese/