Chicken Milanese is one of my favorite dishes because it is so quick and easy to make and it is so light and refreshing. I often top my chicken with a tri-colore salad to get the strong flavors from the different lettuces, but a regular romaine salad will also work.
Recipe yields 4 servings
4 chicken breasts (I used 8 thinly sliced)
1 cup breadcrumbs (I used 1/2 cup regular and 1/2 cup Panko)
1 large egg
1 tbsp all-purpose flour
1 head radicchio
1 head endive
6 oz baby arugula
1 cup shaved slices of Parmesan
1 cup balsamic vinaigrette dressing
Preheat the oven to 375F degrees. Set up your breading station with breadcrumbs in one bowl, egg in another bowl and flour in a third bowl.
For each piece of chicken, coat first with flour, shaking off any excess. Next it goes into the egg. And finish it off with a thick coating of breadcrumbs.
Line the chicken up on a greased baking sheet and place in the oven. Cook for 8 minutes then flip the chicken and cook for an additional 3-4 minutes.
While the chicken is cooking, chop the radicchio and endive. Add to a large bowl with the arugula.
Plate the chicken cutlet and serve with a mound of salad on top of the chicken. Enjoy!