Chicken Milanese
Chef Luigi Iannuario stops by Good Day to make an Italian specialty. His restaurant, Da Mario, opened in February at The Star in Frisco.
Chicken Milanese
4 oz chicken breast
4 Roma tomatoes
4 tbsp all-purpose flour
4 tbsp plain bread crumbs
2 eggs
2 cups Extra Virgin Olive Oil
1 oz wild baby arugula
1 fresh lemon
Salt and pepper to taste
Slice chicken breast to a ¼ inch thickness and pound until thin. Coat both sides of chicken with flour. Whisk eggs to drench flour-coated chicken. Coat both sides of egg-flour-drenched chicken in breadcrumbs.
Put olive oil in cooking pan and bring to medium heat (tip: if you drop a pinch of breading into the oil and it instantly floats to the top and fries, oil is too hot). Pan fry breaded chicken until golden brown (approximately 1 minute on each side)
Top cooked chicken with arugula, sliced Roma tomatoes, and fresh lemon juice, season with salt and pepper to taste