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Chicken Milanese with Asparagus and Olive Herb Salad

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Crispy, Parmesan-crusted chicken milanese gets a fresh spring makeover with light and tangy asparagus, herb and olive salad. A dreamy weeknight dinner for warmer weather!

Ingredients

Units Scale

For the chicken:

  • 1 pound boneless, skinless chicken breasts or thighs
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups Italian or Panko breadcrumbs
  • 1/3 cup freshly grated Parmesan cheese
  • Kosher salt and black pepper
  • Neutral oil, for frying

For the asparagus and olive herb salad:

  • 1/2 small red onion, thinly sliced
  • Juice of 1 large lemon, divided
  • 1/2 bunch asparagus, shaved into ribbons with a vegetable peeler OR chopped into small pieces
  • 1/2 cup pitted Castelvetrano or green olives, roughly chopped
  • 2 lightly packed cups soft herbs, like parsley, dill, tarragon, basil and/or mint, roughly chopped
  • 1 Tablespoon extra-virgin olive oil
  • Kosher salt and black pepper
  • Extra lemon wedges, for serving

Instructions

  1. Quick-pickle the onions: In a medium bowl, toss together the onion and half of the lemon juice, plus a generous pinch of kosher salt. Set aside for about 10 minutes to gently pickle while you chop the rest of the salad ingredients.
  2. Assemble the salad: To the bowl with the onions (do not drain the pickling liquid), add the remaining salad ingredients: asparagus, olives, herbs, olive oil, remaining lemon juice, salt and pepper. Toss together and set aside.
  3. Heat the oil: Pour a few inches of neutral oil into a heavy-bottomed skillet or frying pan. Place over medium heat to heat up while you prep the chicken.
  4. Prep the chicken: Using a meat mallet, rolling pan or heavy-bottomed skillet, pound the chicken until it’s uniformly about 1/2 inch thick. Season both sides with kosher salt and black pepper.
  5. Dredge the chicken: Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and another with breadcrumbs. Add the Parmesan cheese to the breadcrumbs and stir together. Season the flour and breadcrumbs as you like. Dredge the chicken by coating it first in a light, even layer of flour, then a layer of beaten egg, then a generous layer of breadcrumbs.
  6. Fry: Test the oil by sprinkling in a small amount of flour. If it sizzles, the oil is hot enough to start frying. Carefully lay the chicken into the hot oil and fry for about 4 minutes on each side, or until the outside is golden-brown and the inside reaches 165°F. Remove to a plate lined with paper towel to drain the excess grease.
  7. Serve: Serve the chicken topped with a generous heap of the asparagus and olive herb salad.

Find it online: https://www.emilyeatsthings.com/chicken-milanese-with-asparagus-and-olive-herb-salad/