Chicken Milanese and Caesar Salad
If you follow me, you know I am extremely picky with the chicken that I like. This Chicken Milanese recipe one is one of my favorites to date.
This Chicken Milanese recipe is so simple and yet so fresh with a tangy lemony Caesar Salad 🥗 topped with shaved parmigiano reggiano. This will quickly become a family favorite and one you want in your regular weekly rotation! Make sure you read all of my tips and you will know the secrets to a crust on your chicken that is guaranteed to be so crunchy with the juiciest chicken inside! If Caesar isn’t your thing, you can also top this Chicken Milanese with my very popular Arugula Fennel Salad and it would be just as great.
Have any questions? Join my chat and I’ll help you out! I’m just a text away!
Psst….Some Secrets Before You Start
A key to getting the crispiest Chicken Milanese is to coat your chicken in everything and then let it rest on a wire rack for 15 to 25 minutes to give the coating time to really stick.
Make sure you preheat your pan properly. This is another common mistake that happens and the crispy crust doesn't stick as well.
Don't overcrowd your pan while frying, you may have to do it in batches but it's worth it.
The Perfect Pairings
Not sure what to pair with this dish - I got you 😉
Cucumbertini 🍸 Clean, crisp, slightly sweet, this cocktail will be a light and refreshing pair to this dinner.
Pan Con Tomate 🍅 Truly one of my favorite appetizers EVER. This is very simple, toasted bread with garlic and tomato rubbed on, topped with a little olive oil, manchego and prosciutto. Very easy, delicious and will go great with this Chicken Milanese.
Domino Potatoes 🥔 Savory herb roasted potatoes baked in a delicious clarified butter to a caramelized and crunchy perfection. Enough said.
Amaretto Peaches 🍨 Warm, sautéed peaches caramelized with brown sugar, orange zest, and a splash of amaretto and rum. This dessert is an amazingly luxurious way to finish your meal.
Chicken Milanese and Caesar Salad
Brining: 4-12 hrs (optional but recommended) - Prep: 30 mins - Cook: 15 mins
Total: 4 hrs 20 mins
Servings: 4 Servings
Equipment
1 Knife
1 Meat Mallet Or Rolling Pin
3 Rimmed Plates Or Small Baking Sheets
1 Bowl
Ingredients
Chicken Milanese
2-3 large chicken breasts
⅓ cup flour
1 tsp dried oregano
pepper, to taste
1 ½ cup panko
2 eggs
2 tbsp milk
Caesar Salad
1 egg yolk
3 anchovies
½ garlic clove
¼ cup parmigiano reggiano, freshly grated,+ more for shaving
½ lemon, + more for serving
¼ tsp Worcestershire
1-2 squirts of tabasco
⅓ cup olive oil
1 tsp dijon mustard
Peg's Seasoning Salt, or salt and pepper, to taste
4-6 cups chopped romaine hearts
Instructions
Brining the Chicken (in the morning)
Brining the chicken is optional and it does require you to start the prepping in the morning but if you have time it is totally worth it. It really makes the chicken super moist! You boil 2 cups of water with 2 tbsp kosher salt until dissolved. Let it cool. Add the chicken to the cooled salt water in an airtight container in the fridge for 4-12 hours. When ready to start the recipe, rinse and pat dry.
Chicken Milanese
Slice your chicken in half horizontally. Cover with plastic wrap or parchment paper and pound with a meat mallet until at your desired level of thickness. Now you're going to make your dredging stations in small baking sheets or plates:
Station 1: Mix the flour with salt, pepper and oregano.
Station 2: Whisk the 2 eggs with milk and then using a strainer.
Station 3: Panko.
Dredge your chicken well on both sides with the flour, then the egg mixture and lastly the panko. Let it sit for 15-25 minutes on a wire rack with a baking sheet underneath.
Caesar Salad
While waiting, chop the anchovies and garlic together, forming a paste with the back of your knife.
Add the egg yolk, dijon, garlic and anchovy paste to a bowl. Mix well. Add in the parm, worcestshire, tabasco and some lemon, not the whole lemon, taste and adjust. Mix well. Slowly add the olive oil and emulsify until smooth. Adjust salt and pepper to taste.
Back to the Chicken Milanese
Preheat a pan on medium high for 2-3 minutes. Add plenty of olive oil and lower to medium high.
Fry the chicken breasts in batches on medium high until golden on both sides, about 2-3 minutes per side. Remove from the pan and let rest on a paper towel while frying the rest.
Mix the salad with the dressing. Top with the salad with shaved parm and black pepper.
Add your Chicken Milanese to a plate and top with your Caesar Salad and that is it!
Nadia’s Kitchen Cam
Nutrition
Calories: 577kcal, Carbohydrates: 29g, Protein: 48g, Fat: 29g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 0.03g, Cholesterol: 246mg, Sodium: 533mg, Potassium: 956mg, Fiber: 3g, Sugar: 3g, Vitamin A: 6581IU, Vitamin C: 12mg, Calcium: 194mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.