Milanese breaded chicken breast

Cutlets on a bed of lemon Parmesan rice, with arugula and cherry tomatoes.


Ingredients

4 breaded chicken fillets (about 1½ kilos total)

Lemon Parmesan rice

• 1½ cups white Carolina or basmati rice
• 2½ cups chicken broth or plain water
• ½ teaspoon garlic powder
• ¾ teaspoon grated lemon zest
• 1 tablespoon lemon juice 
• 4 tablespoons salted butter
• ½ cup grated Parmesan
• Salt and black pepper, to taste
• ¼ cup capers, drained (optional)
  
  

Lemon dressing

• 1 teaspoon lemon zest
• 2 tablespoons lemon juice 
• 1 teaspoon granulated sugar
• 1 garlic clove, minced (optional)
• ¼ teaspoon salt
• ½ teaspoon apple cider vinegar
• ¼ cup mayonnaise
• 2 tablespoons extra-virgin olive oil

For serving

• Arugula
• Cherry tomatoes, halved
• Lemon slices
  
  

Step-by-step instructions

1. Make the rice. In a medium saucepan, combine the rice, chicken broth, garlic powder, lemon zest, lemon juice, and 2 tablespoons of butter. Bring the rice to a boil over high heat. Reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 18 minutes.

2. Stir in the Parmesan, salt, pepper, capers, if using, and the remaining 2 tablespoons of butter.

3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add 2 fillets and cook undisturbed until browned, about 3 to 4 minutes. Flip them and cook until the other side is browned, another 3 to 4 minutes. Transfer the chicken to a cutting board. Add the remaining 1 tablespoon of oil to the skillet and repeat with the rest. Let them rest for 5 minutes before slicing.

4. Make the dressing. In a jar with a tight-fitting lid, add the lemon zest, lemon juice, sugar, minced garlic, salt, vinegar, mayonnaise, and olive oil. Seal the jar and shake until combined, about 30 seconds.

5. Divide the rice among 4 bowls. Top each with a fillet, arugula, and cherry tomatoes. Drizzle with the dressing and serve with a little lemon juice, if desired.


Enjoy your meal!