Chicken Milanese (With A Light Caesar Salad)

Ingredients

• 2 large chicken breasts (about 1.3 lbs / 600 grams)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 large eggs
• 2/3 cup flour (85 grams)
• 1 cup breadcrumbs (100 grams)
• 2 teaspoons Italian seasoning
• 1/3 teaspoon salt
• 3 tablespoons olive oil (45 ml )
• 1 tablespoon butter (14 grams)
• 2 tablespoons light mayo (30 grams)
• 2 tablespoons low-fat Greek yogurt (30 grams)
• 1 teaspoon Dijon mustard
• 1/4 cup finely grated parmesan cheese (25 grams)
• 1/2 teaspoon garlic powder
• 1 teaspoon lemon juice
• 1/3 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon water, plus more to thin (15 ml )
• 2 teaspoons Worcestershire sauce (optional)
• 1 anchovy (minced (optional))
• 4-5 cups roughly chopped lettuce (cos, gem or iceberg) (120 grams)
• 10 cherry tomatoes (halved)
• 1/4 cup shaved parmesan cheese (25 grams)
• 1/4 small-medium red onion (very thinly sliced (use as much as you like))
• 1/3 to 1/2 cup crouton crumbs/pangrattato (30-45 grams)

Instructions

1. 1

   Prep chicken: Cut away the tenderloin from each chicken breast and slice the main piece into two thinner cutlets. Cover with clingwrap (optional) and pound with a meat hammer until thin and even. Season one side with the salt, garlic powder and pepper, and the other side with a touch more salt.

2. 2

   Set up breading station: Set up a breading station: flour in the first bowl, whisked eggs in the second, and breadcrumbs mixed with Italian seasoning and salt in the third.

3. 3

   Coat chicken: Dip each cutlet in flour (shaking off excess), then egg (shaking off excess), then press into the breadcrumbs, flipping a few times to coat evenly. Place on a plate and repeat with the remaining pieces.

4. 4

   Pan-fry method: Pan-fry: Heat a large skillet over high heat, then reduce to medium-high. Add a tablespoon and a bit of olive oil and half a tablespoon of butter. Once sizzling, cook 2-3 cutlets at a time for 2.5-3 minutes per side until golden and crispy, adding more oil/butter between batches as needed. Sprinkle with a little sea salt to finish.

5. 5

   Air fryer method: Preheat to 200°C/400°F. Arrange cutlets in a single layer, spray both sides with oil, and cook 10-12 minutes, flipping and re-spraying halfway, until golden and cooked through (internal temp 165°F/75°C).

6. 6

   Oven method: Preheat to 220°C/425°F. Place cutlets on a wire rack over a baking tray, spray generously with oil, and bake 18-22 minutes, flipping halfway, until golden and cooked through.

7. 7

   Make the dressing: whisk together the mayo, yogurt, parmesan, garlic powder, Dijon, lemon juice, salt, pepper and water until smooth. Stir in Worcestershire sauce and anchovy, if using. Thin with a little more water if needed and taste for seasoning.

8. 8

   Prep salad: Chop the lettuce, halve the tomatoes, and thinly slice the onion. Shave the parmesan for the salad.

9. 9

   Cruush croutons: Crush your croutons into crumbs (pangrattato) using a rolling pin or meat hammer in a Ziploc bag.

10. 10

    Toss the lettuce, tomatoes and onion with 2-3 tablespoons of dressing. Add most of the crouton crumbs and shaved parmesan and toss again. Sprinkle remaining crumbs on top.

11. 11

    Serve the chicken Milanese with a generous side of salad.