Chicken Milanese with Burrata & Wild Arugula
Chicken Milanese, affectionately known as “chicken cutlet” in the U.S., is the best reminder that Italy and Austria share a border. There are very few differences between the classic Wiener Schnitzel and La Cotoletta alla Milanese. Traditionally, La Cotoletta is made with bone-in veal, whereas schnitzel is typically boneless. When made with chicken (a more accessible, modern choice), the two dishes are practically the same, save for my additions of parsley and parm. As for which came first? Wikipedia (obviously a very reliable source) says Italy is the founder.
You can call this dish whatever you want. In my house, we typically say “chicken cutlet,” because we were raised by Long Islanders. Fun fact: my husband’s Northern Italian ancestors are listed as Austrian in one 20th-century census and Italian in another. The border changed fairly recently, which begs the question, “Which came first?”
The name aside, this is one of my husband’s all-time favorite dishes. I make it often, but the burrata and arugula are new additions. During a visit to our local vintner, we chatted with my Sicilian friend, who recommended serving cutlets with burrata and arugula on top. Grazie, Massimo! I am a big fan of this new version. If you make this at home, you must squeeze your lemon wedge over the dish before you dig in. This is required by the laws of all countries involved.
Chicken Milanese with Burrata & Wild Arugula
Ingredients:
4 chicken breasts, butterflied and tenderized
1/2 c all-purpose flour
3 eggs, beaten
3/4 c seasoned breadcrumbs
4 balls of burrata
4-5 c wild arugula
1/4 c grated parmigiano
1 tbsp fresh parsley, chopped
Kosher salt
Pepper
Canola oil (for frying)
1 lemon
Extra virgin olive oil (for garnish, optional)
Directions:
Prepare 3 separate prep dishes for the flour, eggs, and breadcrumbs. Crack fresh pepper into flour and stir to combine. Add the parsley and grated cheese to the breadcrumbs and stir to combine.
Lightly season the butterflied chicken with kosher salt. Then, begin to dredge the chicken in flour, then eggs, then breadcrumbs, shaking off excess in between each step. Remove to plate.
Heat the canola oil in a large frying pan over high heat. Use enough oil to coat the bottom of the pan. Once hot, fry the chicken breasts until light brown on each side and the internal temperature reads 165, about 5 minutes a side.
Plate each breast individually. Top with a handful of arugula and one ball of burrata.
Garnish each plate with one wedge of lemon. Zest the remaining lemon on top of each burrata. If desired, lightly drizzle olive oil on top.
Serves 4.
