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Here's a recipe for chicken cutlets Milanese. It produces juicy and tender meat that is baked in a coating of Parmesan cheese and lemon. The best part about this recipe is how easy it is to make, as it's just a few simple ingredients that you probably already have in your pantry.
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 of bread crumbs on a pie plate. In a second pie plate, stir together the lemon zest and juice, salt, 2 tablespoons of 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 breadcrumb 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 of 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.
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