Home >Recipes >Chicken Milanese with Salsa Rosa

Serves: 4

• 8 (2-oz) pieces boneless, skinless chicken breast
• sea salt, preferably gray salt
• freshly ground black pepper
• 1 cup Mama’s Salsa Rosa
• Parmesan wedge
• 1 lemon, quartered

• For the coating:
• 2 cups fine dried bread crumbs
• 1/2 cup freshly grated parmesan
• 2 tbsp minced fresh Italian parsley leaves
• 1 tsp sea salt, preferably gray salt
• several grinds black pepper
• 1 tbsp olive oil
• 1/2 cup unbleached all-purpose flour
• 2 eggs
• olive oil, for frying
• arugula salad
• 4 ozs arugula, washed and stemmed (about 8 cups)
• extra-virgin olive oil, for drizzling
• fresh lemon juice, for drizzling
• salt and freshly ground black pepper

Preparation Time: 45 minutes
Cooking Time: 35 minutes

Preheat oven to 350°F.

With a meat mallet or a rolling pin, pound the chicken cutlets between sheets of plastic wrap to 1/8-inch thickness. Season the cutlets with salt and pepper and press the seasonings into the meat with your fingers.

Make the coating: Combine the bread crumbs, cheese, parsley, salt and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the eggs into a shallow bowl and beat lightly. Dip the cutlets in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the cutlets on both sides with the seasoned bread crumbs, pressing them into place. As each cutlet is coated, place it on a tray. Cover the cutlets and refrigerate until you are ready to fry them.

Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4-inch. When the oil is almost smoking, add as many cutlets as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 1 minute. Turn and cook on the second side about 30 seconds to 1 minute longer. With tongs, lift the cutlets as they are done, allowing any excess oil to drain back into the skillet, and transfer to cookie sheet lined with paper bag to drain excess oil. Repeat with the remaining cutlets.

When ready to serve, place chicken cutlets on cookie sheet to finish cooking, about 2 minutes.

Place the arugula in a large bowl. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Add a squeeze of lemon and some salt and pepper. Toss, taste, and adjust the seasoning.

Divide the cutlets among 4 plates, placing them in the center. Spoon a little Salsa Rosa on each side of the cutlets. Mound the arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad.