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Chicken Milanese


  •  3 lb thin boneless, skinless chicken breasts (you can also pound the chicken to make them very thin)
  •  4 large eggs, beaten
  •  1 T water
  • 1 c AP flour
  • 1 1/2 c Italian breadcrumbs
  • 1 t kosher salt, plus more for serving
  • 1/4 t freshly ground black pepper, plus more for serving
  • 4 T unsalted butter (1/2 stick)
  • 2 T extra-virgin olive oil
  • 2 lemons, cut into wedges
  • parmesan cheese, freshly shredded



Season the chicken breasts by generously sprinkling salt and pepper on both sides.  Bread chicken using the standard breading procedure: Arrange flour and breadcrumbs separately on 2 large plates.  In large bowl, beat eggs and water.   One by one place chicken breasts in the flour coating both sides, then in the eggs, and, finally coat both sides in the breadcrumbs. Place the pieces on a rack while you continue with the remaining chicken breasts.

In a large skillet over medium-high heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches. Lay half of the chicken breasts in the pan, without crowding, and cook until golden brown, 3 to 5 minutes. Turn the chicken over and cook 3 to 5 minutes more. Squeeze a bit of lemon on each piece of chicken.  Transfer the chicken to a baking sheet and keep warm in the oven while you cook the second batch in the remaining 2 tablespoons of butter and tablespoon of olive oil.

Serve warm over a bed of lightly dressed arugula (olive oil, lemon, salt, pepper), fresh shavings of parmesan cheese and remaining lemon wedge


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