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Rach's Chicken Milanese (chicken cutlets that are breaded & fried) is served with a crunchy salad of shaved asparagus + arugula.
If you want to make this vegetarian, sub in eggplant planks for the chicken, recommends Rach. Cut into long, thin strips (lengthwise), salt & press them before breading and frying.
Try pairing this with John's Frozen Lemonade cocktail for a tasty warm-weather meal.
For the chicken Milanese, remove tenders from each breast. Butterfly-cut each breast open by halving horizontally but not all the way through. Pound chicken cutlets to be ⅛-inch-thick and season with salt and pepper.
Line up 3 shallow bowls for the cutlet breading station. Add flour to one, eggs to one and combine panko, breadcrumbs, parm, lemon zest and spices in the last one. Season each with salt and pepper.
Dredge chicken in the flour, shake off excess, coat in egg, drain off excess, and then coat with breading, pressing so the crumbs adhere.
Heat a shallow layer of oil in large pan over medium to medium-high heat, about ⅛ inch deep. Cook 2 to 3 cutlets at a time along with the tenders and brown 2 to 3 minutes on each side, then drain on wire-rack lined pan. Hold in a 275˚F oven to keep crisp while you make the salad.
For the salad, soak shaved asparagus in a bowl of ice water so they curl. Combine arugula, fennel, red onion, parm shavings and celery in a bowl. Drain asparagus, then add to bowl and dress with lemon juice. Season with salt and drizzle with olive oil. Gently toss.
Serve cutlets and tenders topped with salad.