Saturday, September 18, 2010

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.

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