Chicken Milanese Caprese

Name: Chicken Milanese Caprese
Total time: 35 min
Yield: 4
Cuisine: Japanese
Ingredients: ½ cup All-Purpose Flour (½ cup all-purpose flour); 1 piece Egg (1 large egg); ¾ cup Panko (¾ cup panko bread crumbs); 1 ½ oz Parmesan Cheese (1½ ounces Parmesan cheese, grated (¾ cup)); 4 pieces Chicken Cutlet (4 (3- to 4-ounce) chicken breast cutlets); 1 tsp Table Salt (1 teaspoon table salt, divided); ¼ cup Vegetable Oil (¼ cup vegetable oil); ¼ cup Extra Virgin Olive Oil (¼ cup extra-virgin olive oil); 1 tbsp Red Wine Vinegar (1 tablespoon red wine vinegar); ¼ tsp Black Pepper (¼ teaspoon pepper); 4 oz Arugula (4 ounces (4 cups) baby arugula); 1 lb Tomato (1 pound ripe tomatoes, cored and cut into ½-inch pieces); 8 oz Mozzarella Cheese (8 ounces fresh mozzarella cheese, cut into ½-inch pieces); 1 cup Basil (1 cup fresh basil leaves)

Chicken Milanese Caprese - Main Courses (Japanese)

35 minJapanese

Servings4

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Steps

1Place ½ cup all-purpose flour in shallow dish. Lightly beat 1 egg in second shallow dish. Combine ¾ cup panko and ¾ cup grated Parmesan in third shallow dish. Sprinkle 4 chicken breast cutlets with ½ teaspoon table salt. Working with 1 cutlet at a time, dredge in flour, shaking off excess; dip in egg, then dredge in panko mixture, pressing to adhere. Transfer cutlets to rimmed baking sheet.
2Heat ¼ cup vegetable oil in 12-inch skillet over medium heat until shimmering. Cook cutlets until panko is deep golden brown on both sides, 3 to 5 minutes per side, adjusting heat as necessary. Transfer to serving plates.
3Whisk ¼ cup extra-virgin olive oil, 1 tablespoon red wine vinegar, ¼ teaspoon pepper, and remaining ½ teaspoon salt together in large bowl. Add 4 cups baby arugula; 1 pound ripe tomatoes, cut into ½-inch pieces; 8 ounces fresh mozzarella, cut into ½-inch pieces; and 1 cup basil leaves and toss to combine. Divide salad over chicken cutlets. Serve.