Receta clásica de pollo a la milanesa

Ingredientes

• 1 pound chicken breasts, sliced into 1/4-inch thick cutlets
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 3 cups vegetable oil
• 1 cup flour
• 2 eggs, beaten
• 2 cups breadcrumbs
• 1 tablespoon oregano
• 2 teaspoons dried parsley
• 1 tablespoon lemon zest
• 1 tablespoon flaky salt
• 1/4 cup olive oil
• 2 tablespoons white balsamic vinegar
• 1 clove garlic, minced
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 4 cups arugula
• 1/4 cup pine nuts
• 1/4 cup shaved Parmesan
• 1/2 yellow onion, sliced

Preparación

1. 1

   Pound the cutlets with a mallet or heavy item until very thin. Season with ½ teaspoon salt and pepper

2. 2

   Heat the oil in a cast iron skillet over medium heat.

3. 3

   While the oil heats up, arrange a dredging station. First, add flour to a plate or bowl, then the eggs in a second bowl, and the breadcrumbs in a third. Mix the breadcrumbs with oregano, parsley, and ½ teaspoon each salt and pepper.

4. 4

   Dredge the chicken in the flour to coat.

5. 5

   Submerge the floured chicken in the egg.

6. 6

   Allow the excess to drip off, then dredge in the seasoned breadcrumbs until completely coated.

7. 7

   Add the breaded chicken to the frying oil and fry until browned, about 5 minutes per side.

8. 8

   Remove the cooked chicken and drain it on a paper towel-lined plate. Finish with lemon zest and flaky salt while still hot.

9. 9

   In the meantime, make the salad. Vigorously whisk the oil, vinegar, garlic, honey, Dijon, and a pinch each of salt and pepper.

10. 10

    Toss the dressing with the arugula, then top with pine nuts, shaved Parmesan, and sliced onion.

11. 11

    Serve the chicken with the prepared salad.