Chicken Milanese Dinner | jovina cooks


2 servings


1 giant boneless, skinless rooster breast
¼ cup heavy cream
½ cup flour
1 cup plain panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese
Salt and black pepper to style
3 tablespoons olive oil
1/4 cup freshly grated Parmesan cheese

2 tablespoons olive oil
1 tablespoon recent lemon juice
2 cups Italian combined lettuce, shredded
¼ of a small pink onion, thinly sliced
2 medium tomatoes, every sliced into 4 slices
8 slices of recent mozzarella
Italian assorted olives
Salt and black pepper to style


Minimize the rooster breast in half lengthwise. Place between items of plastic wrap and pound to about 1⁄4-inch thickness.

Place flour in a shallow dish. Cream in a second dish and breadcrumbs in a 3rd dish. Add salt and pepper to every dish.

Dredge rooster in flour, shaking off extra, dip in cream, then dredge in panko; pat frivolously.

Switch to a plate for quarter-hour to set the coating.
Slice every tomato into 4 slices and place on paper towels. Sprinkle with salt and let sit for 20 minutes.

Warmth 3 tablespoons oil in a big skillet over medium-high warmth till sizzling. Add the cutlets and cook dinner 2 minutes or till golden and crisp. Flip and cook dinner for two minutes extra. Switch to a paper-lined plate and sprinkle every cutlet with grated cheese.


For the salad

In a medium bowl mix the olive oil, lemon juice, and salt and pepper to style. Add the onion and lettuce, toss properly/Unfold the salad evenly over the 2 dinner plates. Prepare the tomato and mozzarella slices over one half of the plate and the cooked rooster cutlery on the opposite sice. Scatter some olives on the plate. Serve with sliced Italian bread.