Chicken Milanese Recipe for 4 Servings

Instructions:

1. Slice the 1 lb boneless, skinless chicken breasts in half horizontally to create four thinner cutlets. Note: This makes them much easier to pound evenly.
2. Place cutlets between plastic wrap and pound to an even 1/4 inch thickness. Note: Consistency here prevents raw spots in thicker sections.
3. Place 0.5 cup all purpose flour on a plate and season with a pinch of salt.
4. In a shallow bowl, beat 2 large eggs with 1 tbsp water until completely smooth.
5. Combine 1.5 cups Panko breadcrumbs, 0.5 cup Parmigiano Reggiano, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp kosher salt, and 0.5 tsp black pepper in a third dish.
6. Coat a cutlet in flour, shake off the excess, dip in the egg wash, then press firmly into the panko mixture. Ensure every inch is covered and the crumbs are pressed in well.
7. Add 0.5 cup neutral oil to your skillet over medium high heat until it shimmers.
8. Lay two cutlets in the pan (don't crowd them) and cook for 3 to 4 minutes until deep golden and crackling. Flip and repeat.
9. Move the chicken to a wire rack immediately. Note: Airflow underneath prevents the soggy bottom syndrome.
10. Wipe the pan, melt 2 tbsp unsalted butter until foamy, then stir in 1 tbsp capers and 0.5 lemon, juiced for 1 minute.
11. Mix 4 cups baby arugula, 1 cup cherry tomatoes, 2 tbsp olive oil, 1 tbsp lemon juice, and 2 tbsp shaved parmesan.
12. Place the chicken on the plate, drizzle with the buttery caper sauce, and pile the salad right on top.