Panko Chicken Milanese With Salad Recipes

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THIS CRISPY CHICKEN MILANESE WITH A SIMPLE SIDE SALAD TAKES JUST 20 MINUTES TO MAKE



This Crispy Chicken Milanese With a Simple Side Salad Takes Just 20 Minutes to Make image

This simple dredge-dip-dredge method is our go-to trick for adding superb crunch to quick-cooking cutlets. The speedy salad is also a perfect partner for pork and salmon; swap frisée or your favorite bitter greens for a flavor twist.

Provided by Robin Bashinsky

Time 20m

Yield Serves 4 (serving size: 1 cutlet and 1 cup salad)

Number Of Ingredients 15

2.13 ounces all-purpose flour (about 1/2 cup)
2 large eggs, lightly beaten
1 cup panko
4 (5-oz.) chicken breast cutlets
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 cup canola mayonnaise
2 teaspoons fresh lemon juice
3/4 teaspoon granulated sugar
1/2 teaspoon black pepper
3 cups baby arugula
1 cup thinly sliced red onion
1 cup thinly sliced celery
2 teaspoons drained capers, chopped
1 tablespoon chopped fresh chives

Steps:

  • Place flour in a shallow dish. Place eggs in a second shallow dish. Place panko in a third shallow dish. Dredge chicken in flour. Dip chicken in egg; shake off any excess. Dredge chicken in panko.
  • Heat oil in a large nonstick skillet over medium-high. Add chicken; cook until golden brown on bottom, 3 to 4 minutes. Flip chicken, and cook until golden brown, 2 to 3 minutes. Remove from pan. Sprinkle with salt.
  • Whisk together mayonnaise, juice, sugar, and pepper in a large bowl. Add arugula, onion, celery, and capers; toss gently to coat. Divide among 4 plates; serve with chicken. Top with chives.

Nutrition Facts : Calories 371, Carbohydrate 19 g, Fat 16 g, Fiber 2 g, Protein 36 g, SaturatedFat 2 g, Sodium 523 mg, Sugar 3 g, UnsaturatedFat 12 g

CHICKEN MILANESE WITH ESCAROLE SALAD



Chicken Milanese with Escarole Salad image

Provided by Anne Burrell

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 20

High-quality extra-virgin olive oil
2 slices prosciutto
1/2 cup toasted hazelnuts
1/2 cup grated pecorino
2 tablespoons chopped fresh parsley
1 head escarole, washed, spun dry, cut into bite-size pieces
Pickled Red Onions, recipe follows
Kosher salt
1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon water
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmigiano-Reggiano
4 small organic chicken breast halves, butterflied, lightly pounded 1/4-inch thick
Kosher salt
Extra-virgin olive oil, for frying
1/2 cup red wine vinegar
2 tablespoons kosher salt
1 tablespoon sugar
2 to 3 really good shots hot sauce, such as Tabasco
1 red onion, sliced into very thin rings

Steps:

  • For the escarole salad: Set a small saute pan over medium heat; coat with olive oil. Add the prosciutto, and cook until crispy. Remove from the pan and set aside.
  • Combine the hazelnuts, pecorino and parsley in a food processor; pulse until coarsely chopped. In a bowl, toss together the escarole, hazelnut mixture and some pickled red onions. Dress with some red onion pickling liquid and olive oil. Season with salt, and garnish with crispy prosciutto.
  • For the chicken Milanese: Set up a standard breading station in three wide, deep plates. Fill one plate with the flour, a second with the beaten eggs, and a third with the panko and Parmesan. Sprinkle the chicken breasts with salt. Using one hand for dry things and one hand for wet things, take each piece of chicken through the breading procedure: Dredge lightly in the flour, then in the egg wash, and then through the breadcrumbs. Lay the breaded chicken on a baking sheet and refrigerate for at least 1 hour.
  • Pour olive oil into a large saute pan until it reaches a depth of about 1/2 inch--better a little more than a little less. Bring the oil to medium-high heat. Test by flicking flour or breadcrumbs into it; if it doesn't sizzle, WAIT! When the oil is hot, test it again by dipping the edge of a piece of chicken; the oil should sizzle gently. In batches, cook the chicken on both sides until crispy and a lovely golden brown, 4 to 5 minutes. (Do not crowd the pan or the chicken will become very greasy and soggy.) When the chicken comes out of the oil, drain on paper towels and sprinkle with salt. If you like, keep the chicken warm in a low oven while the rest of the chicken is cooking.
  • Place the chicken serving plates and top with escarole salad.
  • In a small bowl, combine the red wine vinegar with 1/2 cup cold tap water. Stir in the salt, sugar and hot sauce. Add the sliced onions, and let sit for at least 1 hour.

CHICKEN MILANESE



Chicken Milanese image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

Four 6-ounce boneless, skinless chicken breasts
Kosher salt
1/2 cup all-purpose flour
2 cups panko
1 cup freshly grated Parmesan
3 large eggs, beaten
1/4 cup olive oil, plus more as needed
1 lemon, cut in to wedges for serving

Steps:

  • Cover the chicken breasts with plastic wrap and gently pound the chicken out to 1/4-inch thickness. Sprinkle the chicken with salt.
  • Heat a large skillet over medium-high heat to 360 degrees F.
  • Season the flour with salt in a small bowl. Combine the panko and Parmesan in a small bowl. Begin breading the chicken by dredging it in the flour, then the beaten eggs, then the panko mixture, shaking off any excess in between. Let sit at room temperature for up to 30 minutes.
  • Add the oil to the hot skillet, followed by 2 pieces of chicken. Cook until golden brown and crisp on both sides and the chicken is cooked through, 2 to 3 minutes per side. Remove the chicken to a wire rack and season it lightly with salt. Repeat with the remaining chicken, adding more oil to the pan as necessary.
  • Serve with a lemon wedge on top of each piece of chicken.

AIR FRYER CHICKEN MILANESE WITH MEDITERRANEAN SALAD



Air Fryer Chicken Milanese with Mediterranean Salad image

This crispy Air Fryer Breaded Chicken Breast is topped with a Mediterranean Salad of tomatoes, red onion, romaine lettuce, and grated Feta cheese - so good!

Provided by Gina

Categories     Dinner     Lunch     Salad

Time 30m

Number Of Ingredients 16

8 boneless thin sliced chicken breast fillets (about 4 ounces each, 1/4 inch thick)
1 teaspoon salt
1 1/2 cup panko (or gluten-free panko)
1/3 cup finely grated parmesan cheese
2 large eggs (beaten)
olive oil spray
5 cups 1 large head romaine lettuce, chopped
1 heirloom tomato (diced)
1/2 small red onion (chopped)
2 ounces grated feta cheese (grated from 1 block)
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon dried oregano
1 garlic clove (grated)
1/2 teaspoon kosher salt
2 tablespoons extra virgin olive oil

Steps:

  • Season the cutlets on both sides with salt.
  • In a shallow bowl combine the bread crumbs and parmesan cheese.
  • Beat the egg with 1 tablespoon water. Place in a large flat dish. Coat the cutlets with the egg mixture, remove the excess and dip them into crumbs.
  • Place the cutlets on a work surface and spray both sides generously with oil.
  • Air fry in batches 400F 6 to 7 minutes turning halfway, until the crumbs are golden brown and the center is no longer pink. Divide on 4 plates.
  • Make the dressing: Combine the lemon juice, vinegar, oregano, garlic, and 1/2 teaspoon salt and let sit until the oregano has absorbed some liquid, about 5 minutes. Whisk in the olive oil.
  • While the cutlets are cooking, toss all the lettuce, tomato, red onion and 1/4 teaspoon salt together in a large bowl. Drizzle over the dressing, toss, and divide among the 4 plates of chicken, piling it over the cutlets.
  • Using a box grater, grate 1/2 ounce of the cheese over each salad.

Nutrition Facts : ServingSize 2 cutlets, 1 1/4c salad, Calories 562 kcal, Carbohydrate 28.5 g, Protein 63 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 278 mg, Sodium 908.5 mg, Fiber 3.5 g, Sugar 4.5 g

CHICKEN MILANESE WITH ESCAROLE SALAD AND PICKLED RED ONIONS



Chicken Milanese with Escarole Salad and Pickled Red Onions image

Provided by Anne Burrell

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

1/2 cup red wine vinegar
1/2 cup cold water
2 tablespoons kosher salt
1 tablespoon sugar
2 to 3 really good shots hot sauce (recommended: Tabasco)
1 red onion, sliced into very thin rings
1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon of water
1 1/2 cups panko bread crumbs
1/2 cup grated Parmigiano-Reggiano
4 small organic chicken breasts, butterflied and lightly pounded to 1/4-inch thick
Kosher salt
Extra-virgin olive oil, for frying
1 tablespoon butter
1/2 cup grated pecorino
1/2 cup toasted hazelnuts
2 tablespoons freshly chopped parsley leaves
1 head escarole, washed, spun dry, cut into bite size pieces
High-quality extra-virgin olive oil

Steps:

  • To make the Pickled Onions: In a small bowl, combine red wine vinegar with 1/2 cup of cold tap water. Stir in salt, the sugar and the hot sauce. Add the sliced onions and let sit for at least one hour.
  • To make the Chicken Milanese: Set up a standard breading procedure in 3 wide deep plates. Fill 1 with flour, 1 with the beaten eggs, and 1 with the panko and grated Parmigiano. Season the chicken breasts with salt. Using one hand for dry things and 1 hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for at least 1 hour.
  • Pour olive oil into a large saute pan until it reaches a thickness of about a half an inch - better a little more rather than a little less. Bring to a medium-high heat and add butter. Test the oil by flicking flour or bread crumbs into the oil. If it doesn't sizzle-WAIT! When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about 4 to 5 minutes. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt. You can keep the chicken in a low oven to keep it warm while the rest of the chicken is cooking.
  • To make the Escarole Salad: Combine the pecorino, hazelnuts and parsley in the food processor and pulse until they are coarsely chopped. Toss together the escarole, hazelnut mixture and some of the pickled red onions and dress with some of the pickling liquid and olive oil. Season with salt.
  • Place chicken on each serving plate and top with the escarole salad.

PANKO CHICKEN MILANESE WITH SALAD



Panko Chicken Milanese With Salad image

Found this recipe in unidentifiable magazine while waiting on doctor. Is amazingly simple, but oh, so tasty. I used chicken tenderloins in place of cutlets. Salad can be served over main dish or on the side. It's imperative, for this dish to be unique, to use the panko-style breadcrumbs.

Provided by ebbtide

Categories     Chicken Breast

Time 16m

Yield 4 serving(s)

Number Of Ingredients 12

1 large egg, beaten
1 cup progresso panko Italian style breadcrumbs
1 tablespoon grated parmesan cheese
4 chicken cutlets
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups salad greens
15 ounces cannellini beans, rinsed
1 cup grape tomatoes, halved
1/2 cup chopped onion

Steps:

  • Put egg in shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets in egg, then into crumbs to coat.
  • Heat 1 tbsp of oil in large, non-stick skillet. Add cutlets and cook 6-7 minutes, turning once, until golden brown and cooked through. Remove.
  • In a medium bowl, whisk remaining 2 tbsp of olive oil, lemon juice, salt and pepper. Add remaining ingredients and toss to mix and coat.
  • Serve cutlets topped with salad mixture and garnish with lemon wedges.

Nutrition Facts : Calories 397, Fat 13.8, SaturatedFat 2.5, Cholesterol 54, Sodium 410.4, Carbohydrate 52.8, Fiber 9.6, Sugar 3.8, Protein 17.5

LEMONY CHICKEN MILANESE WITH ARUGULA SALAD



Lemony Chicken Milanese with Arugula Salad image

Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.

Categories     Chicken     Herb     Sauté     Quick & Easy     Lemon     Arugula     Parsley     Oregano     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

4 skinless boneless chicken breast halves
2 large eggs
1 1/4 cups panko (Japanese breadcrumbs)
3 tablespoons chopped fresh parsley, divided
2 teaspoons chopped fresh oregano
1 teaspoon coarse kosher salt
3/4 teaspoon ground black pepper
4 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
2 cups (packed) baby arugula leaves (about 2 ounces)

Steps:

  • Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.
  • Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with lemon juice. Toss arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Mound salad atop chicken.

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