Breaded chicken Milanese

Cutlets on a bed of lemony rice with parmesan, arugula and cherry tomatoes.


Materials

4 breaded chicken fillets (about 1½ kilos total)

Rice with lemon and parmesan

• 1½ cups white Carolina or basmati rice
• 2½ cups chicken broth or plain water
• ½ teaspoon garlic powder
• ¾ teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 4 tablespoons salted butter
• ½ cup grated parmesan
• Salt and black pepper, to taste
• ¼ cup capers, drained (optional)
  
  

Lemon Dense

• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon granulated sugar
• 1 clove garlic, chopped (optional)
• ¼ teaspoon salt
• ½ teaspoon apple cider vinegar
• ¼ cup mayonnaise
• 2 tablespoons virgin olive oil

For serving

• Rocket
• Cherry tomatoes, cut in half
• Lemon slices
  
  

Step by step process

1. Make the rice. In a medium saucepan, combine the rice, chicken broth, garlic powder, lemon zest, lemon juice, and 2 tablespoons butter. Bring the rice to a boil over high heat. Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 18 minutes.

2. Stir in the Parmesan, salt, pepper, capers, if using, and the remaining 2 tablespoons of butter.

3. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add 2 fillets and cook, without disturbing them, until golden brown, about 3 to 4 minutes. Flip and repeat until the other side is golden brown, another 3 to 4 minutes. Transfer the chicken to a cutting board. Add the remaining 1 tablespoon oil to the skillet and repeat with the rest. Let rest for 5 minutes before slicing.

4. Make the dressing. In a jar with a tight-fitting lid, add the lemon zest, lemon juice, sugar, minced garlic, salt, vinegar, mayonnaise, and olive oil. Seal the jar and shake until smooth, about 30 seconds.

5. Divide the rice among 4 bowls. Top with a fillet, arugula, and cherry tomatoes. Drizzle with the dressing and serve with a squeeze of lemon juice if desired.


Enjoy your meal!