CPK Chicken Milanese (13 of 120+)

CPK Chicken Milanese

A revised version of a CPK menu item from Lizzy's time working there.

Panko & Parmesan crusted Chicken

• 4 chicken breasts
  
• 2½ cups panko
  
• ¾ cup flour
  
• 4 eggs, lightly beaten
  
• ½ cup parmesan cheese
  
• salt
  
• pepper
  
• 1 cup Olive oil
  

Arugula Salad

• 4-5 cups Arugula
  
• 1-2 Lemons
  
• 4 Tbs Parmesan cheese, shaved
  
• Pepper
  
• 2 Tbs Premium Olive Oil
  
• this quantity serves 2 or 3
  

Set up standard breading station flour, egg, panko. Make sure to season each section with salt and pepper. Also, split the ½ cup parmesan equally between the flour and panko areas.

Preheat the olive oil in a large sauté pan on a medium heat.

Slice chicken lengthwise super thin and pound thinner if necessary.

Bread the chicken and start pan frying in batches. Chicken takes 5 minutes or so per side and should only be turned when it's a nice dark golden brown. Adjust heat if necessary. Remove chicken from oil let rest on a rack. Season with salt.

Serve with Arugula Salad on top while chicken is still slightly warm. Dress the salad in each bowl/dish so that the chicken gets some of the lemon juice and other ingredients.