A chicken cutlet is a chicken cutlet, but the real standout here is the salad on top. Arugula is one of those “eh” greens in our house, but turns out by adding some apple, and some parmesan, it makes a great topper and a delicious, quick weeknight supper! (Cheese makes salad better? Breaking news.)
Chicken Milanese with Green Apple Salad.
via Just a Taste
4 medium boneless, skinless chicken breasts (buy cutlets to make it even faster)
1 cup all-purpose flour
3 large eggs
2 1/2 cups Panko breadcrumbs
for the salad:
1 tbsp minced shallots
2 tbsp Dijon mustard
1/4 cup freshly squeezed lemon juice
1 tbsp honey
1/4 cup olive oil
3 cups arugula (this would work just as well with baby spinach, or even baby lettuces)
1 large Granny Smith apple, chopped
1/3 cup shredded Parmesan cheese
Start with your chicken. If you’re not using pre-made cutlets, place chicken breast on a cutting board and a piece of wax paper on top. Pound with a mallet until it’s as thin as you can get it (I never can get it as thin as recipes request, let’s be honest).
Next, get three shallow dishes. Place flour in one, eggs in the next, panko in the third. Lightly beat the eggs. Season chicken salt and pepper, then coat each with flour, then egg, then press the panko into cutlets.
In a large skillet over medium-low heat, heat enough olive oil to thoroughly coat the bottom of the pan. Add cutlets to skillet (oil should sizzle), and cook 2-3 minutes. Turn, and continue cooking until cutlets are golden brown and cooked through. Remove to a paper-towel lined plate to drain. Serve with salad topping.
To make the salad:
Add shallots, dijon, lemon juice, honey and olive oil to a mason jar, and shake vigorously to combine. Season to taste with salt and pepper.
In a medium bowl, add arugula, parmesan and apple slices. Toss with dressing.
Did y’all think we forgot about you?