Pella Chronicle

October 11, 2012

Chicken Schnitzel Milanese

Staff Writer

Pella — 4 (6-ounce) boneless, skinless chicken breast halves

1/2 cup flour

1 cup plain panko breadcrumbs

1/2 cup freshly grated Parmesan cheese

2 eggs

1 tablespoon milk

1/2 teaspoon coarse salt, divided

1/2 teaspoon garlic powder

6 tablespoons olive oil, divided

4 teaspoons fresh lemon juice

freshly ground black pepper

3 cups arugula

1/2 small red onion, thinly sliced

1. Preheat oven to 200F.

2. Cut each chicken breast in half lengthwise, cutting to, but not through, other side. Open up like a book. Place between pieces of plastic wrap and pound to about 1/4-inch thickness.

3. Place flour in a dish. Combine panko and Parmesan and place in a second dish. Beat eggs with milk and place in a third dish.  Sprinkle 1/4 teaspoon salt and garlic powder on chicken. Dredge chicken in flour, shaking off excess, dip in egg wash, then dredge in panko mixture; pat lightly. Transfer to a wire rack 15 minutes to set.

4. Heat 3 tablespoons oil in  a 12-inch skillet over medium-high heat until hot. Add 2 cutlets and cook 2 minutes, or until golden and crisp. Turn and cook 2 minutes more. Transfer to an oven-proof plate and keep warm in oven. Add 2 remaining teaspoons oil (or more as needed), and cook remaining 2 cutlets.

5. Whisk remaining 1 tablespoon oil with lemon juice in a medium bowl. Add remaining 1/4 teaspoon salt, pepper and sugar. Add arugula and onion, and toss. Arrange chicken on serving plates, and top with salad.

Serves 4.