Oven-Fried Chicken Milanese With Tomato-Onion Salad
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
44
Spice
58
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tbsp
Kosher Salt1 cup
Olive Oil2 tsps
Lemon Zest5 large
Egg (beaten thoroughly)2 cup
Grated Parmesan (finely)2 tbsps
Lemon Juice (freshly squeezed)Directions:
1
Heat the oven to 425F and arrange rack in the upper third
2
Set a rack on a foil lined baking sheet; set aside
3
Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside
4
Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside
5
Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside
6
To coat chicken, dredge a piece in the flour mixture and shake off excess
7
Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary
8
Place chicken piece on baking sheet and repeat with remaining chicken
9
Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes
10
Meanwhile, combine remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, remaining 1/3 cup of the parsley, 1 tablespoon of the olive oil, all the red onion, all the tomatoes, and the lemon juice in a non-reactive bowl and toss to combine
11
Serve chicken topped with a bit of the tomato mixture