Milanese, which means “in the style of Milan,” refers to meat (chicken, pork, or veal) that is pounded to an even thickness and then breaded. In this more healthful (and spatter-free) version of the classic Italian dish, the cutlets are baked, not pan-fried.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 425°F. On a rimmed baking sheet, toss bread crumbs with 1/4 cup oil until well combined; spread evenly on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Place flour, eggs, and bread crumbs in separate shallow bowls; season each with salt and pepper. Place a wire rack on the baking sheet.
Step 2
Working with one at a time, place chicken breasts between two large pieces of plastic wrap. Using the flat side of a meat mallet or the bottom of a small, heavy pan, pound each piece until 1/2 inch thick. Pat chicken dry with paper towels. Dredge chicken in flour, turning to coat both sides, then shake off excess. Dip chicken in eggs, coating completely and allowing excess to drip back into bowl. Coat entirely in bread crumbs, pressing firmly to adhere.
Step 3
Place breaded chicken on rack, and bake (without turning) until browned and just cooked through, 10 to 15 minutes.
Step 4
When chicken is almost finished cooking, whisk together remaining 2 tablespoons oil and the lemon juice in a salad bowl; season with salt and pepper. Add arugula and onion; toss to coat. Serve salad over chicken, with lemon wedges on the side.
