Attention chicken lovers: here is a juicy chicken Milanese you can make. If you cooked with chicken breast before, you probably know how bland and dry it is. So what I did here is toss the chicken in an Italian trattoria-inspired marinade to add flavor and moisture. And voila! The result is a juicy and succulent meat packed with really great flavor.
What’s in the Marinade?
I never thought you can improve the classic chicken Milanese until I made a quick marinade. It only takes 15-20 minutes to let the chicken soak all the flavors of lemon, oregano, garlic, lemon zest, olive oil, etc. And because I’m not deep-frying the chicken in a pot of hot oil, the flavors stay.
If you can find the thin slices of chicken breast at the market, that’s perfect so you don’t have to pound the chicken. If not, then slice 2 medium-sized chicken breast in half crosswise to make it thin. Then wrap chicken in 2 pieces of plastic wrap and pound it with a mallet or rolling pin.
After frying the chicken, let it drain on paper towels on top of a rack set over a baking sheet. Do not let it sit on paper towel any longer than 5 minutes or it will get soggy. Remove used paper towel and let chicken sit on the rack while you prepare the greens.
Make the marinade: Zest 1 lemon. In a bowl, squeeze the juice of half of the lemon. Add the lemon zest, 1 Tbsp olive oil, dried oregano, minced garlic, 3/4 tsp salt and 1/4 tsp freshly ground pepper. Whisk it together. Add chicken, making sure all the sides are coated with marinade. Sprinkle chicken with a little more salt on top. Set aside for 15-20 minutes.
Slice chicken breast crosswise to make 4 thin pieces. Wrap chicken in 2 pieces of plastic wrap and pound the thicker side with a mallet or rolling pin. Add chicken to the marinade, making sure all sides are coated. Sprinkle each chicken breast with a little more salt on top. Set aside for 15-20 minutes.
Meanwhile, wash strawberries and dry with paper towel. Cut the leaves off the top of strawberries and slice it. Refrigerate while cooking the chicken.
Heat 3 Tbsp of olive oil in a nonstick frying pan on medium-high heat. Place breadcrumbs in a rimmed dish. Place beaten eggs in another rimmed dish. Take each chicken breast, take off any garlic attached to the chicken with your fingers and dip it in egg to coat. Then coat with breadcrumbs. Make sure all sides are coated. Fry chicken in hot oil for 4 minutes. Turn it and cook for another 4 mins. Do this in 2 batches. Transfer chicken onto a paper towel to drain for 5 minutes, then move it to a plate. If the pan gets too hot, turn it down to medium heat. Add a bit more oil if pan gets dry. (Do not leave cooked chicken on the paper towel too long as it will get soggy.)
*Assembly: Arrange chicken pieces in the center of a platter. Add greens around the sides. Sprinkle a little salt and freshly ground pepper on the greens. Top greens with strawberry slices. Drizzle greens with a little balsamic vinegar and olive oil. Serve immediately.
This can be served in 4 individual plates with the greens and strawberries on the side of chicken. Season greens with a little salt and pepper, top with strawberry slices, then drizzle with a little olive oil and balsamic vinegar.