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Categories:
chicken breasts milk eggs all-purpose kosher salt breadcrumbs butter olive oil arugula vinegar Parmesan shavings lemon
Viewed: 44 - Published at: 5 years agoIngredients
- 2 boneless, skinless chicken breasts
- 1/4 cup whole milk
- 3 large eggs
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup seasoned breadcrumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
- Arugula, for serving
- Balsamic vinegar, for drizzling
- 1/2 cup fresh Parmesan shavings
- 1 lemon, cut into wedges
Method
- Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces.
- Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin.
- If you think they're thin enoughpound 'em a few more times!
- The thinner the better.
- In a dish, whisk together the milk and eggs.
- Place the flour in another dish and mix in some salt and pepper.
- Place the breadcrumbs in a third dish.
- Set the 3 dishes aside for a sec.
- Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs.
- Lay each piece on a plate until you're ready to cook them.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat.
- When it's melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate.
- Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken.
- To serve, place 1 piece of cooked chicken on each plate.
- Top generously with arugula.
- Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle on some Parmesan shavings.
- Serve with a lemon wedge on the side.
