Chicken Milanese

Difficulty: Easy | Makes: 4-6 Servings

Chicken Milanese is a traditional Italian dish that never goes out of style!

For the Chicken Cutlet

4 boneless, skinless chicken breasts (each about 6 ounces) cut in half vertically
1/2 cup all-purpose flour
3 large eggs, well beaten
2 cups Roland® Plain Panko Breadcrumbs
Salt and pepper, as needed
Roland® Olive Oil, for frying

Place 1 chicken breast half between 2 sheets of wax paper. Pound with a meat mallet until 1/4 inch thick. Repeat with the remaining chicken
Separate the flour, eggs, and panko in shallow bowls
Season the chicken well on both sides with salt and pepper. Dredge each breast in the flour and shake off the excess. Next, dip into the eggs and let any excess drip off. Finally, dredge in the panko, pressing to evenly coat both sides. Transfer the breaded chicken to a sheet pan. At this point, the breaded chicken can be frozen for up to 3 months
Heat 2 inches of the olive oil in a large sauté pan over medium heat until the oil begins to shimmer. Fry 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to a sheet tray and immediately sprinkle with salt
For the salad, whisk together the sherry vinegar, garlic-infused oil, and olive oil until the dressing is emulsified. Stir in the minced shallot and season with salt and pepper. Combine the arugula, tomatoes, kalamata olives, and capers with the dressing
To serve, layer the chicken cutlets on top of each other. Plate the salad on top of the chicken and finish with grated Locatelli Romano, pepperoncini and lemon slices