Fried chicken is an American classic. This is a satisfying variation lighter, full of flavor, and made with much less oil. The key is getting the chicken breasts very thin and even. That can be tricky, but it’s worth the effort. If you don’t have a meat mallet, a rolling pin and some muscle will do just fine.
- Yield: 4 Servings
- Total Time: 25 Minutes
- 2 boneless, skinless organic chicken breasts, sliced lengthwise into 4 thin pieces
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon sweet Hungarian paprika
- ¼ cup olive oil
- 4 cups baby arugula, washed and dried
- 6 ounces cherry or grape tomatoes (about 1 cup)
- ¼ cup dressing of your choice
- 2 ounces feta cheese, crumbled
For the Chicken Milanese
- One at a time, place each piece of chicken between two pieces of parchment paper or plastic wrap and pound to 1/8 inch thick. Season the chicken on both sides with the salt, pepper, and paprika.
- Heat the olive oil in a 12-inch skillet until very hot. Add the chicken cutlets, being careful not to crowd the pan (it may be necessary to cook the chicken in batches), and cook for about 4 minutes per side, or until golden brown on both sides. Remove from the heat and transfer to a paper-towel-lined plate. For the Arugula Salad
- In a bowl, toss the arugula and tomatoes with the dressing.
- Top each chicken piece with about a cup of the arugula salad. Sprinkle with the feta cheese.