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Chicken Milanese

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 3-4

I love this dish because it always is a crowd pleaser. It literally never fails to delight my daughter Ava or my parents or any of my friends. How many dishes can boast that track record? I love them cold, hot, warm. I love them without the bread or with bread and mayonnaise. Serve plain without the tomato and basil with just some wedges of lemon.

Ingredients

3 large eggs

2 cups Panko breadcrumbs

2 tablespoons grated Parmesan cheese

Kosher salt

1 pound skinless chicken breast meat (for Scaloppini) sliced into pieces ¼-inch thick and pounded thinner.

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

4 medium Roma tomatoes, diced

15 fresh basil leaves, stemmed

1 large lemon

Serves: 3-4

Instructions

  1. Bread the chicken: Crack the eggs and separate the yolks into a small bowl. Add a splash of cold water to the yolks and whisk to blend. In another bowl, combine the breadcrumbs and cheese. Season the chicken pieces on both sides with salt and dip each thoroughly in the eggs and then thoroughly in breadcrumbs. Place the chicken in a single layer on a baking sheet. Refrigerate.
  2. Cook the chicken: In a large skillet, heat the olive oil and butter over medium heat. Heat until the butter begins to froth. Add the chicken pieces in a single layer and cook on the first side until golden brown, 3-4 minutes. Gently turn them on their second side and cook for an additional 2-3 minutes. When cooked, remove them from the pan with a slotted spatula and turn them onto a paper towel to drain slightly.
  3. Serve the dish: Remove the excess grease from the pan where the chicken was cooked. Add the tomatoes, a pinch of salt and turn up the heat. Cook until warmed, 1 minute, and add the basil leaves. Transfer the chicken to a serving platter and top with the tomatoes and the juice from the lemon.

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