- 4 skinless, free-range, organic boneless chicken breasts, washed and dried
- 1 cup milk (we use oat, feel free to substitute with a different dairy or dairy-free milk)
- 2 cups plain bread crumbs (Japanese panko makes the crispiest crust) mixed with 1 tsp freshly ground pepper, 1 tsp Old Salt Extra Bold Smoked Salt, and 1 tbs Old Salt Amalfi Coast Blend
- 1/2 cup + 2 tbs extra virgin olive oil
- 2 cups cherry tomatoes
- 2 cups wild arugula
- 1 tbs high-quality balsamic vinegar
- fresh parmesan cheese
- Place the chicken breasts between two pieces of baking parchment paper. Using a mallet, pound the chicken breasts until theyre very, very thin - you should be able to almost see through them- about 1/6-inch thick. Put the milk in a shallow bowl and the bread crumbs on a large plate. Dip each piece of chicken into the milk and then dredge it in the breadcrumbs, tapping off the excess. You should have a thin, even coating.
- Heat 1/4 cup of olive oil in a large nonstick skillet big enough to hold 2 pieces of chicken in a single layer. Cook for about 4 minutes on the first side, or until evenly browned and crisp. Flip and cook for an additional 2 or 3 minutes, or until the other side is browned and crisp and the chicken is firm to the touch. Wipe out the skillet and repeat with the remaining 1/4 cup of olive oil and the remaining 2 pieces of chicken.
- Serve the Chicken Milanese with slow-roasted cherry tomatoes and arugula
- For the slow-roasted cherry tomatoes & arugula, preheat oven to 400 F
- Place tomatoes in a small baking pan and drizzle with 1 tablespoon of the olive oil and a pinch of salt. Roast for 45 minutes, stirring occasionally, until theyre split and blistered and super sweet.
- While the chicken is cooking, toss the arugula with the remaining tablespoon of olive oil, the vinegar, and a pinch of Extra Bold Smoked Salt. Fold the tomatoes into the arugula.
- Place one piece of chicken on each of four dinner plates and mound a handful of arugula on each piece, making sure everyone gets plenty of tomatoes and finish with a some fresh parmesan cheese.
Tips / Notes
- Adapted from It's All Easy Cookbook by Gwyneth Paltrow
Posted by Annie O'Neil on October 01, 2023