Celia's Cheesy Chicken Milanese

Celia's Cheesy Chicken Milanese

Ingredients

• 4 skinless, boneless chicken breasts
• Kosher salt
• Freshly ground pepper
• Cayenne pepper
• 1 cup all-purpose flour, plus more for chicken
• 4 large eggs
• 1 cup plain dried breadcrumbs
• 1 cup panko
• 1 cup shredded wholemilk mozzarella cheese (about 4 oz.), divided
• Grape Seed Oil (or other high temp oil for frying)
• 3 cups baby arugula
• 1 cup cherry tomatoes, halved or quartered
• A chunk of Parmigiana-Reggiano cheese
• Extra-virgin olive oil
• Celia's Traditional Dark Balsamic Vinegar

Directions

1. Preheat oven to 325°. Place 1 chicken breast between 2 big sheets of plastic wrap. Pound chicken as thin as you can without tearing or causing holes. Season with salt, black pepper, and cayenne. Repeat with remaining chicken breasts.
3. Set up 3 shallow bowls. Spread out 1 cup flour in one; season liberally with salt, black pepper, and cayenne. Place eggs in second bowl; season with salt and beat lightly just to combine. Combine breadcrumbs and panko in third bowl; season with salt and black pepper.
5. Place ¼ cup mozzarella on one side of each pounded chicken breast, about 2" in from the edges. Moisten edges of whole breast with water, then sprinkle a little flour all over the edges. Fold breast over cheese, pressing on edges to seal.
7. Dip chicken into seasoned flour on both sides, shaking off excess. Dip into egg on both sides, letting excess drip off. Press each side into breadcrumbs. Transfer chicken to a plate. Repeat with remaining chicken.
9. Pour grape seed oil into a large skillet to a depth of about ½". Heat over medium-high until oil is hot. Carefully lay 2 breaded cutlets in skillet and cook until browned and crisp, 2–3 minutes. Flip cutlets and cook until golden brown, another 2–3 minutes. Transfer cutlets to a rimmed baking sheet and bake in oven until deep golden brown, about 15 minutes.
11. Meanwhile, fry remaining cutlets, adding a little oil if necessary between batches. Place on baking sheet keeping track of both batches, and cook until deep golden brown just like the first two.
13. Arrange cutlets on plates. Top with arugula and tomatoes. Using a vegetable peeler, shave some Parmigiana over each cutlet; season with salt and black pepper. Drizzle with olive oil and Celia's balsamic vinegar and serve.