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Chicken Milanese with Green Apple Salad Recipe

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3.9 from 90 reviews

Chicken Milanese with Green Apple Salad is a delicious and crispy pan-fried chicken dish paired with a fresh, tangy salad made from arugula, Granny Smith apples, and Parmesan cheese. The chicken breasts are pounded thin, breaded with a flour-egg-Panko breadcrumb coating, and pan-fried to golden perfection. The salad is dressed with a bright lemon-honey Dijon mustard vinaigrette, making this meal a perfect balance of savory and fresh flavors, ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Chicken Milanese

  • 4 medium boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 3 large eggs
  • 2 1/2 cups Panko breadcrumbs
  • Olive oil (for frying)
  • Salt and pepper (to taste)

For the Green Apple Salad

  • 1 Tablespoon minced shallots
  • 2 Tablespoons Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 1 Tablespoon honey
  • 1/4 cup olive oil
  • 3 cups arugula
  • 1 large Granny Smith apple
  • 1/3 cup shredded Parmesan cheese
  • Salt and pepper (to taste)

Instructions

  1. Prepare the Chicken: Clean and thoroughly dry each chicken breast. Place each piece between two sheets of wax paper and gently pound with a meat mallet or the back of a skillet until about 1/4-inch thick to ensure even cooking.
  2. Set Up Breading Stations: Arrange three shallow dishes: one with all-purpose flour, one with whisked eggs, and one with Panko breadcrumbs. Season each with salt and pepper to taste.
  3. Bread the Chicken: Thoroughly dry each chicken breast. Coat each piece first in flour, then dip into the egg mixture, and finally press firmly into the Panko breadcrumbs to ensure an even, well-adhered crust. Repeat for all chicken breasts.
  4. Heat the Oil: Line a sheet tray or plate with paper towels. Heat two large sauté pans over medium-low heat and add enough olive oil to coat each pan evenly. Test the oil by dipping a small corner of breaded chicken; it should sizzle instantly.
  5. Fry the Chicken: Place two chicken cutlets in each pan without crowding. Cook for several minutes until the underside is golden brown. Flip and cook until the second side is browned and the chicken is fully cooked through.
  6. Drain and Season: Transfer cooked cutlets to the paper towel-lined tray to drain excess oil. Immediately season the hot chicken with salt.
  7. Make the Salad Dressing: In a medium bowl, whisk together minced shallots, Dijon mustard, lemon juice, honey, and olive oil. Season with salt and pepper to taste. Set aside to allow flavors to meld.
  8. Prepare the Salad: Slice the Granny Smith apple into thin matchsticks. In a large bowl, combine the apple slices, arugula, and shredded Parmesan cheese. Toss gently with the prepared dressing until evenly coated.
  9. Serve: Plate the chicken cutlets and top each with a generous portion of the green apple salad. Enjoy immediately for optimum flavor and crunch.

Notes

  • For extra crispiness, double bread the chicken by repeating the egg and breadcrumb step twice.
  • Use fresh lemon juice for the dressing to get a bright, vibrant flavor.
  • Make sure to pound the chicken evenly to ensure it cooks evenly without dryness.
  • You can substitute arugula with mixed baby greens or spinach if desired.
  • To keep chicken warm while finishing the salad, place in a low oven (around 200°F) on a wire rack to maintain crispness.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Find it online: https://allyumcooks.com/chicken-milanese-with-green-apple-salad-recipe/