A simple dinner of chicken Milanese is perfect for those inclined to spend a quiet evening at home on Valentine’s Day. This uncomplicated Italian dish isn’t too heavy — nobody wants to feel bloated on Valentine’s Day — and is sure to impress your love with a reasonable amount of kitchen effort.
For the Chicken
1 boneless skinless chicken breast (a little more than a half-pound)
1 cup flour
2 eggs
2 cups seasoned panko or breadcrumbs (see note)
Neutral oil for frying
Salt and pepper to taste
Flaky sea salt for serving (optional)
Parmesan cheese for serving
For the Salad
2-4 handfuls of arugula
1 tomato, diced or 12 grape tomatoes, halved
For the Dressing
1 tablespoon fresh lemon juice
2 tablespoons olive oil
Salt and pepper to taste
Preparation
Slice the chicken breast in half horizontally. Place one half between two pieces of plastic wrap. Using a meat mallet (or a rolling pin or a heavy pan), bang the chicken until it is about 1/4-inch thick. Repeat with the other piece of chicken. Season the chicken aggressively with salt and a little bit of black pepper and set aside.
Set up a breading station. In a shallow dish, whisk the eggs together. Place the flour in another shallow dish and the breadcrumbs or panko in another. Dip the chicken in the flour and shake off the excess. Then dip in the egg and then into the panko — pressing the crumbs, so they stick to the chicken.
Pour the neutral oil into a large saute pan and heat over medium heat. The oil should be about 1/8-inch deep in the pan. Test the oil to make sure it is hot. You can dip an end of one of the chicken cutlets in to see if it sizzles or wet a toothpick and dip it in the oil. If the oil sizzles, it’s hot enough. It is important to ensure the oil is hot enough, or you can end up with greasy chicken. Place the chicken in the pan and cook on one side until golden brown, about 2-3 minutes. Flip each piece and cook until golden brown and the chicken is fully cooked.
While the chicken is frying, whisk together the lemon juice, olive oil, salt and pepper. In a medium bowl, toss the arugula and tomatoes together and add as much lemon dressing as you like. You might have a little extra dressing.
When the chicken is done, remove to a plate, sprinkle with a little flaky salt (if using) and top with the arugula salad. Then shave a few shards of Parmesan on top and a few grinds of fresh black pepper.
Note: I like to use a combo of panko and regular breadcrumbs.
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