Prosciutto Chicken Milanese
Crunchy panko bread crumbs, salty parmesan cheese and a tender, juicy chicken breast...chicken milanese... It's what's for dinner!
Servings: 4 chicken breasts
Ingredients
- 1/2 Cup Flour
- Kosher Salt
- Ground Black Pepper
- 2 Large Eggs
- 3 Tablespoons Water
- 2 Cups Panko Bread Crumbs
- 2 Chicken Breasts boneless, skinless and butterflied
- Canola Oil
- 8-12 Slices Taleggio Cheese see note for substitutes
- 4 Slices Prosciutto
- 1-2 Cups Baby Arugula
Red Wine Vinaigrette
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Lemon Juice
- 1/4 Cup Olive Oil
- 1 teaspoon Honey
- 1 teaspoon Fresh Thyme chopped
- Kosher Salt
- Freshly Ground Black Pepper
Instructions
For the Chicken
- Heat the oven to 350 degrees.
- Place the flour in a lipped dish and season with salt and pepper.1/2 Cup Flour, Kosher Salt, Ground Black Pepper
- Whisk the eggs and water in another dish until smooth.2 Large Eggs, 3 Tablespoons Water
- Place the breadcrumbs in a separate shallow baking dish.2 Cups Panko Bread Crumbs
- Dip the chicken, one by one in the flour, egg and finally breadcrumbs. Set aside on a plate.2 Chicken Breasts
- In a nonstick skillet, over medium heat, heat 2 inches of the canola oil until the oil begins to shimmer.Canola Oil
- Cook the chicken cutlets, 1 or 2 at a time in a single layer until golden brown on each side, about 3 minutes, flip and cook another 3-5 minutes.
- Meanwhile, place a cooling rack in a rimmed baking sheet and transfer the chicken to it when done. Immediately sprinkle with a little salt.
- Transfer the cutlets to another wire rack set over a rimmed baking sheet and transfer to the oven for about 10-15 minutes to finish cooking.
- Remove from the oven and top with 2-3 slices of the cheese. Place under a broiler for about 1-2 minutes or until the cheese is melted. Remove from the oven and let rest for 1-2 minutes.8-12 Slices Taleggio Cheese
- Tear up a slice of prosciutto and place it on top of one chicken breast. Do the same with the other three pieces of chicken.4 Slices Prosciutto
- Top them all with arugula and drizzle with the dressing. Enjoy!!1-2 Cups Baby Arugula
For the Vinaigrette
- Whisk together the dressing in a glass measuring cup and set aside.1 Tablespoon Dijon Mustard , 2 Tablespoons Red Wine Vinegar , 1 Tablespoon Lemon Juice, 1/4 Cup Olive Oil, 1 teaspoon Honey, 1 teaspoon Fresh Thyme, Kosher Salt, Freshly Ground Black Pepper
Video
Notes
If you can't find Taleggio then Havarti, Gruyere, Fontina or even Brie would be my pick.
Store left overs in the refrigerator for up to 4 days.
Nutrition
Serving: 1breast | Calories: 506kcal | Carbohydrates: 36g | Protein: 34g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 503mg | Potassium: 575mg | Fiber: 2g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 3mg