Morning guys! Happy April. Don’t you just love this time of year?! Spring makes me so happy. A few things I love about this time of year is 100% the beautiful weather, grilling out, family nights, and margaritas in the backyard. I just love it!
I couldn’t think of a better recipe to start out our Spring menu. This is light, fresh, easy and so incredibly delicious! Bonus- it makes the best leftovers! I sent the leftovers with my kid for lunch as “chicken nuggets” with ketchup & it was a hit! Even better if you have an air fryer because the leftover chicken crisps up so nicely! I do 350 for about 10 minutes. Turn it into a chicken sandwich or salad. So goooood. **scroll to the bottom for air fryer and oven cooking times.
Now onto some important notes about this fabulous recipe. We’ve got breaded chicken, panko crusted chicken, parmesan chicken, chicken Milanese, basically all the same thing! These all start with chicken breast pounded very thinly and breaded in the flour, egg and breadcrumb set up! Use paper plates for extra easy clean up & like always make extra! You can freeze the raw breaded chicken and pop it in the oven, cook on the stove or air fry for a quick dinner. Trust me your future self will thank you!
Now for the asparagus, what a perfect springy ingredient! I love the teeny tiny skinny asparagus! These cook up in just a few minutes all while staying a little bit crunchy and beautify green! I like to cook these off at a high temperature for about 3-4 minutes in the same pan I will cook my chicken. This helps get great flavor in our pan and use less dishes. Throw them in a 200 degree oven to stay warm while you’re doing the rest! And bam your 5 minute side dish is done!
A SALAD from Brooks Lately (gasp) I know, it’s not a regular thing, but I do love a simple arugula salad. It’s as easy as tossing in a bowl and drizzling olive oil, salt, pepper and parmesan cheese! So simple but such a great pairing with the chicken! The peppery arugula helps cut through the fat of the fried chicken and there is just something yummy about the cold salad on top of the crispy warm chicken!
All in all this recipe is quick and easy and so incredibly yummy! I know you all are going to love it all Spring and Summer long! I shall see you next week for possibly a full dinner salad, a spring-y soup or I may throw you for a loop with some ramen or pasta. Cast your vote in the comments! :)
chicken milanese with garlic parmesan asparagus and a simple arugula salad
Serves 4
Tools:
Large Skillet
3 small bowls or plates
1 large bowl for salad
Meat mallet or rolling pin
Ingredients:
2 chicken breasts, cut in half lengthwise and pounded thin (makes 4 cutlets)
2 tbsps olive oil + 2 tbsps
1 cup flour
2 eggs, whisked
1 cup plain breadcrumbs
1/2 cup grated parmesan + shaved parmesan (optional)
1 bunch thin asparagus
2 cups arugula
2 cloves garlic, minced
Lemon, for garnish
1-2 tbsp italian seasoning
1-2 tbsp garlic powder
1 tbsp paprika
1 tsp cayenne
1 tbsp salt
1/2 tbsp pepper
Directions:
Start by cutting and pounding your 4 chicken breasts to about 1/2 inch thick. This helps our chicken cook more quickly and evenly.
Slice each chicken breast in half length wise and then pound thinly with a meat mallet, rolling pin, coffee mug (really anything heavy).
Next, set up your dredging station. In one bowl add your 1 cup flour, in the next add your 2 whisked eggs, and in the last add your 1 cup breadcrumbs + 1/2 cup grated parmesan cheese. Season your flour and breadcrumbs with about 1-2 tbsp Italian seasoning, 1-2 tbsp garlic powder, 1 tbsp paprika, 1 tbsp salt, 1/2 tbsp pepper and a few dashes cayenne. Finally, season your eggs & chicken breasts with a little salt and pepper.
Season with your heart, if you can’t see the spices you didn’t put enough! You can taste a little to make sure it is seasoned well.
Now for the dredging. Start by dipping one chicken breast in the flour (shake off the extra), then the egg (shake off the extra) and finally the breadcrumbs. Set on a plate and repeat with the remaining chicken. Let these sit about 5-10 minutes while we prep the rest! *this is important so that the breading sticks*
Trim and wash your asparagus. Cut the woody ends off, about one inch of the stem. Mince your garlic. Turn your large skillet to about medium/high heat and let get hot, about 2-3 minutes. Add 1 tbsp olive oil to the skillet. Add in your 1 bunch asparagus and season with some about 1 tsp salt and 1/2 tsp pepper. Cook for about 3 minutes. Next, turn off your heat and add in your minced garlic and 1/4 cup parmesan. Cook another 30 seconds or until you can smell your garlic. Remove from pan and set in your oven to stay warm.
Time to cook our chicken. In that same pan add about 2 tbsp olive oil and turn heat to medium. Let oil get hot before adding your chicken. I can usually fit 3-4 chicken breasts but don’t over crowd the pan! If you need to do it in batches that is ok just set cooked chicken in the oven to keep warm!
Cook chicken on medium heat for about 3-4 minutes per side. Until each side is golden brown and your chicken is cooked through. Season with a little more salt when they come out of the oil. Set aside to rest while we make the salad.
In a large bowl add your 2 cups arugula, a large drizzle of olive oil, sprinkle of salt and a little pepper. Shave on some fresh parmesan or sprinkle with grated parmesan.
Serve your asparagus and chicken on the plate topped with your beautiful fresh salad and a garnish of more parmesan and a squeeze on lemon! I hope you guys enjoy!
Ingredient Swaps
chicken breasts: want to make this vegetarian? Use eggplant. Slice thinly and salt to remove the water, pat dry and dredge like normal! Veal or Pork would also be yummy!
olive oil: avocado oil would be a nice swap!
flour: gluten free? Use almond flour or cassava flour
2 eggs: I think there is something called a flax egg :) IYKYK
plain breadcrumbs: Panko would be fabulous. If gluten free use gluten free crumbs.
1/2 cup grated parmesan: Dairy Free: Leave it out.
1 bunch thin asparagus: You could replace this for broccoli, sauteed spinach, or brussels sprouts! Cook the same way!
2 cups arugula: I love arugula for this. If you had to swap use micro greens, baby kale, or spinach!
** COOKING NOTES **
Air Fryer: Oil your fryer and cook at 350 for 10-12 minutes!
Oven: Brush/spray chicken with olive oil. Cook on a wire wrack at 400 for 10-12 minutes!