Chicken Cutlets Milanese

 Let's go to Italy with these chicken cutlets Milanese, a side dish I often make. Quick to prepare, and very tasty, with a touch of Italian spices that can be replaced by herbs de Provence.


Chicken Cutlets Milanese


Ingredients: 2 boneless, skinless chicken breasts, cut into 1-inch strips 1/4 cup bread crumbs, plus 2 tablespoons reserved for coating chicken breast strips 2 teaspoons lemon zest, plus a squeeze of lemon juice 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil, divided 1 clove garlic, finely chopped or pressed through a garlic press (about 1 teaspoon) divided and kept whole for garnish 4 ounces Swiss chard or baby kale leaves (leaves only), stemmed and coarsely torn into pieces about 2 inches wide. 3/4 cup chicken broth, divided 1/2 cup white wine 1/2 teaspoon crushed red chile flakes 3 tablespoons grated Pecorino Romano (or Parmesan) cheese, plus more for garnish Instructions: 1. Place 1/4 cup bread crumbs on a pie plate. In a second pie plate, stir together the lemon zest and juice, salt, 2 tablespoons of the oil, 1 clove of garlic, and 2 tablespoons of bread crumbs. Dredge the cutlets in the lemon juice mixture to coat completely; then dredge in the bread crumb mixture to coat evenly on all sides; set aside. 2. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the remaining garlic clove to the pan and sauté, shaking the pan occasionally, until golden, about 30 seconds. Divide the chard among four plates and spoon 1/4 cup broth over each serving; set aside. Add the wine to the pan and cook over high heat until reduced by half, about 1 minute. Add another 1/4 cup broth and continue cooking until reduced by half again, about 1 minute more. Add another 1/4 cup broth and continue cooking until reduced by half again, about 1 minute more; set aside. 3. Place the remaining 1/4 cup bread crumbs in a bowl. Remove the cutlets from the lemon juice mixture, allowing excess to drip back into the bowl, and dredge in bread crumbs. Heat one-third of the oil over medium-high heat. Add two or three cutlets (depending on size) and cook until golden brown on each side, about 3 minutes per side; transfer to a plate lined with paper towels and tent with foil to keep warm. Repeat with another third of the oil and two or three more of the cutlets; repeat with the remaining oil and remaining cutlets.


Chicken Cutlets Milanese