CPK Chicken Milanese
A revised version of a CPK menu item from Lizzy's time working there.
Panko & Parmesan crusted Chicken
- 4 chicken breasts
- 2½ cups panko
- ¾ cup flour
- 4 eggs, lightly beaten
- ½ cup parmesan cheese
- salt
- pepper
- 1 cup Olive oil
Arugula Salad
- 4-5 cups Arugula
- 1-2 Lemons
- 4 Tbs Parmesan cheese, shaved
- Pepper
- 2 Tbs Premium Olive Oil
- this quantity serves 2 or 3
Set up standard breading station flour, egg, panko. Make sure to season each section with salt and pepper. Also, split the ½ cup parmesan equally between the flour and panko areas.
Preheat the olive oil in a large sauté pan on a medium heat.
Slice chicken lengthwise super thin and pound thinner if necessary.
Bread the chicken and start pan frying in batches. Chicken takes 5 minutes or so per side and should only be turned when it's a nice dark golden brown. Adjust heat if necessary. Remove chicken from oil let rest on a rack. Season with salt.
Serve with Arugula Salad on top while chicken is still slightly warm. Dress the salad in each bowl/dish so that the chicken gets some of the lemon juice and other ingredients.
