Looking for a great recipe to make with chicken? Look no farther than WCCO-TV’s Frank Vascellaro. His mother has shared with us a tasty recipe for chicken milanese that serves between two and four people. Check out the details below.
2-4 chicken breasts
2 tablespoons Italian flat leaf parsley
½ cup chopped tomatoes
4 tsp Lemon juice
2 cups Arugula
2 tablespoons Extra Virgin Olive oil
1 ½ cup breadcrumbs
2 cups vegetable or canola oil
1 clove minced garlic
Pound chicken breasts until about ¼ to ½ inch in thickness. Place them between two pieces of plastic wrap and pound with at rolling pin.
Scramble eggs in bowl and add chopped parsley, 1 tsp salt, and 1 tsp pepper. Dip chicken breast in egg and then dredge through breadcrumbs. Make sure the chicken is completely coated in breadcrumbs
Fry breaded chicken breasts in hot oil in skillet. Cook about 3 minutes per side or until golden brown and thoroughly cooked. Drain the cooked chicken on some paper towels.
Prepare salad topping in bowl by mixing extra virgin olive oil and chopped garlic together. Add diced tomatoes and salt and pepper to taste.
Finally, add two cups of chopped arugula and mix. Serve immediately over chicken breast. Do not make the salad topping ahead of time. The tomatoes and olive oil will wilt the arugula. Enjoy!