Easy Chicken Milanese (Stovetop or Airfryer!)
Dredge thinly-sliced chicken cutlets in seasoned flour...
Followed by a dip in egg wash...
...and Panko breadcrumbs mixed with Parmesan.
Pan fry in clarified butter or oil for 3-4 minutes per side, until chicken is cooked through.
Or, to air-fry: spray the breaded cutlets on each side with oil.
Cook at 390-400°F for 10-15 minutes, until crispy and golden, flipping once.
Make the salad to top the platter. Start by coring and thinly slicing a bulb of fennel.
Toss the sliced fennel with baby arugula.
Drizzle with extra virgin olive oil and lemon juice.
Season with salt and pepper, toss to coat, and sprinkle with fennel fronds.
Shave Parmigiano Reggiano or Pecorino Romano cheese over the salad.
Season hot chicken cutlets with kosher or sea salt and a squeeze of fresh lemon juice.
Top with the Arugula & Fennel Salad. (Pan-fried cutlets shown.)
Enjoy! (Air-fried cutlet shown.)
Full recipe: stripedspatula.com/chicken-milanese/
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