Lunchbreak: Chicken Milanese from Frankie’s Pizzeria

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Frankie’s Scaloppine and 5th Floor Pizzeria
900 N. Michigan
(312) 266-2500

Chicken Milanese

1 cup panko or Italian bread crumbs
1 egg
1 cup milk
pinch of salt
pinch of pepper
1 cup arugula
6 each cherry tomatoes
shaved parmesan
favorite Italian dressing or lemon and extra virgin olive oil

Wrap the breast in saran wrap. Pound out the breast into a thin patty with a scaloppini hammer. Unwrap the chicken breast. Dip the chicken in a wash of egg & milk. Bread the breast with bread crumbs. Turn on the burner. Put olive oil in pan. Roast chicken in pan. Make a salad of arugula, tomato, fennel and olive oil and lemon dressing. When chicken is done plate it and top it with the finished salad. Add a bit of salt and pepper.

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  • Dee Bushno

    Missing the chicken ingredient and the instructions — you need to pound a chicken cutlet until 1/4" ?? thick (fold chicken between a piece of saran wrap, use smooth side of mallet to pound)