Description
A crispy chicken cutlet, piled high with a tangy salad of arugula, shaved green apple, celery, and parmesan cheese. This is our fresh fall take on a classic chicken milanese!
Ingredients
Units
Scale
Chicken Cutlets:
- 3 boneless, skinless chicken breasts, butterflied (6 total cutlets)
- 2 cups panko breadcrumbs
- 3/4 cup grated parmesan cheese
- 2 whole eggs + 1 tablespoon of water
- 1/2 cup all purpose flour
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Oil for pan frying
Apple Cider Vinaigrette:
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon lemon juice
- Salt & pepper to taste
Salad:
- 1 granny smith apple, thinly sliced
- 3 stalks celery, thinly sliced
- 5 oz baby arugula
- 3/4 cup grated parmesan cheese
- Black pepper to taste
- 1 lemon, cut into wedges
Instructions
- Add olive oil to a heavy-bottomed pan until it's about ⅛-1/4" high and turn the heat to medium low. You'll want the oil to reach about 350˚F.
- Place chicken breasts on a cutting board and cover with plastic wrap. Use a kitchen meat pounder to pound the chicken breasts thin, about ¼ of an inch. Sprinkle each breast on both sides with salt and pepper.
- Place the flour on a shallow plate. In another shallow, large bowl, combine 2 large eggs with about a tablespoon of water and whisk together. In a 3rd bowl, combine your panko breadcrumbs, parmesan, salt, pepper, and dried herbs and whisk together.
- Using a pair of tongs, coat the cutlet with a thin dusting of flour on both sides, dip into the egg, letting the excess run off, and then move to the panko, pressing the cutlet into the crumbs to make sure it's completely covered.
- Add cutlets to your heated oil and cook until golden brown and crispy, then flip and repeat. It should take anywhere from 5-8 minutes per side. Try to make sure your oil stays around 350˚F.
- Add all dressing ingredients to a small bowl, and whisk together.
- Add arugula, thinly sliced apple and celery to a large bowl. Toss with dressing until all elements are evenly coated.
- Place one of the cutlets on your serving plate, and generously top with your dressed salad. Top with lots of freshly grated parmesan, cracked black pepper and a lemon wedge. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 642
- Sugar: 4.8 g
- Sodium: 1244.2 mg
- Fat: 35.5 g
- Carbohydrates: 38.4 g
- Fiber: 3 g
- Protein: 41.4 g