Sheila'S Chicken Milanese

Name: Sheila'S Chicken Milanese
Ingredients: Chicken; 1/4 cup all-purpose flour; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 3 large eggs; 2 minced garlic cloves; 1/2 lemon, zest of; 1 cup panko breadcrumbs; 1/4 cup parmesan cheese; 1 teaspoon dried parsley; 2 tablespoons fresh lemon juice; 1 lb thin-sliced boneless skinless chicken breast (about 8 cutlets); 1/2 cup extra-virgin olive oil; Salad; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1/4 teaspoon salt; 1/4 teaspoon pepper; 4 cups baby arugula; 1 cup grape tomatoes, halved; 1/2 cup chopped red onion; 1 cup cannellini beans, rinsed (either canned or cooked fresh)

23 ingredients

9 steps

Ingredients

Chicken
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 large eggs
2 minced garlic cloves
1/2 lemon, zest of
1 cup panko breadcrumbs
1/4 cup parmesan cheese
1 teaspoon dried parsley
2 tablespoons fresh lemon juice
1 lb thin-sliced boneless skinless chicken breast (about 8 cutlets)
1/2 cup extra-virgin olive oil
Salad
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups baby arugula
1 cup grape tomatoes, halved
1/2 cup chopped red onion
1 cup cannellini beans, rinsed (either canned or cooked fresh)

Directions

1

Preheat oven to 200 degrees.
2

In shallow dish, mix flour with garlic powder, salt, and pepper.
3

In another shallow dish, beat eggs with garlic cloves and lemon zest.
4

In still another shallow dish, mix bread crumbs with parmesan cheese and parsley.
5

In large nonstick skillet, heat 1/4 cup of olive oil over medium heat.
6

Meanwhile, coat chicken in flour mixture, then egg mixture, then bread crumb mixture. Fry half (about 4 cutlets) in skillet until golden brown and crisp, turning once. When cooked, drain on a plate lined with a paper towel to absorb any excess oil. Drizzle with 1 T. fresh lemon juice. Transfer to oven to keep warm.
7

Heat remaining 1/4 cup of olive oil over medium heat and fry remaining chicken as previously directed. Drain on a plate lined with paper towel, then drizzle with remaining 1 T. lemon juice. Transfer to oven to keep warm until ready to serve.
8

To make salad, whisk 2 T. olive oil with lemon juice, salt and pepper in a large bowl. Add remaining ingredients and toss.
9

To serve, place chicken on plate and top with salad mixture.