Truffle and Parmesan Chicken Milanese
An Italian-American elevated classic, chicken breast pounded thin, coated in a parmesan and panko crust and pan-fried until shatteringly crisp, finished with truffle oil and a sharp lemon and rocket salad.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Place chicken breasts between baking paper, pound to even 1cm thickness. Mix 80g panko and 50g grated parmesan on a plate. Set up three shallow dishes with seasoned flour, beaten eggs, and panko-parmesan mix. Toss rocket, cherry tomatoes, and shaved parmesan with lemon juice, olive oil, and salt.
Coat
Coat each chicken breast in flour, shake excess, dip in egg, press firmly into panko-parmesan mix on both sides until fully coated.
Fry
Heat 3 tbsp olive oil and 20g butter in a large frying pan over medium-high until foaming. Add chicken, cook 4 to 5 minutes per side until deep golden and cooked through—press thickest part, should feel firm. Drain on wire rack 1 minute.
Finish
Drizzle 1.5 tsp truffle oil over each schnitzel while still hot.
Plate
Arrange chicken schnitzel on plates, top with salad, and serve immediately with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.